Legume Free Mint Julep
Few cocktails are as achingly refreshing as this Southern classic, and the good news is that every single ingredient here is naturally free of legumes — no hidden bean-derived additives, no soy-based syrups, nothing to second-guess. The homemade simple syrup is just sugar and water, which means you control exactly what goes into the glass. Fresh mint leaves are muddled gently — bruised just enough to release their fragrance without turning bitter — then layered with good bourbon and a generous mound of crushed ice. The result is cold, aromatic, and faintly sweet in the best possible way, with that signature frosted cup that makes it feel like a genuine occasion. A dusting of powdered sugar on the mint sprig is optional, but it adds a pretty finishing touch that looks far more impressive than the effort required. Whether you're hosting a Derby party or just treating yourself on a warm afternoon, this is the kind of drink that earns a permanent spot in your rotation.
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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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