Eggless Mint Julep
Few cocktails carry the same effortless elegance as a properly made mint julep, and this one delivers that cool, herbaceous magic in every sip. The combination of bruised fresh mint, smooth bourbon, and homemade simple syrup over a mountain of crushed ice is genuinely hard to beat on a warm afternoon. Because the syrup is just sugar and water cooked down together, there are zero hidden additives or surprise ingredients to worry about — it's as clean and straightforward as a drink can get. Muddling the mint gently rather than shredding it is the small technique that makes a big difference, releasing fragrant oils without turning the drink bitter. The frosted cup, the mounded ice, the upright sprig of mint — this is a cocktail that looks as good as it tastes. Make the simple syrup ahead of time and keep it in the fridge, and you're only minutes away from something that feels genuinely celebratory.
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Learn more →Ingredients
1 serving
For the simple syrup
- ¼ cup granulated sugar
- ¼ cup water
For the cocktail
- 8 fresh mint leaves, plus 1 sprig for garnish
- ½ oz simple syrup (from above)
- 2 oz bourbon
- 1 cup crushed ice
- 1 pinch powdered sugar (optional)
Instructions
- 1
Combine the granulated sugar and water in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 2–3 minutes. Remove from heat and let cool to room temperature. (The syrup can be made ahead and refrigerated for up to 2 weeks.)
- 2
Place the mint leaves in the bottom of a chilled julep cup or rocks glass. Add the simple syrup and muddle gently — press and twist the muddler 3–4 times just until the leaves are bruised and fragrant. Do not shred the leaves.
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