Henry Clay's Southern Mint Julep

Recipe from Jim Hewes

Adapted by William Grimes

Published April 29, 1997

Rating
3(13)
Comments
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In an age devoted to convenience and speed, the julep throws up some major hurdles. Although it contains only three ingredients -- sugar, bourbon and mint -- it requires time and patience to make. The drink requires large quantities of crushed ice. To lay the foundation for the drink, it is first necessary to muddle the sugar with a little bourbon and a few mint leaves. It should be served with two straws and garnished with a nice bush of mint, sprinkled with a little powdered sugar, please. And of course, you'll want to serve your juleps in a silver or pewter mug. —William Grimes

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Ingredients

Yield:6 servings

  • 12 fresh red-stemmed mint leaves

  • 1 teaspoon sugar

  • 2 ounces bourbon

  • Cracked ice

  • 1 bunch mint

  • Fresh water

  • Carbonated water

  • Lemon zest

  • Powdered sugar

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a tall crystal tumbler, gently bruise the 12 mint leaves, and muddle with sugar and a dash of bourbon.

  2. Step 2

    Fill the glass halfway with cracked ice, and agitate with a spoon.

  3. Step 3

    Pack the rest of the glass with ice and fill with the rest of the bourbon and equal parts fresh water and carbonated water.

  4. Step 4

    Garnish with mint sprig. Twist a lemon zest over the leaves, and dust with powdered sugar. Serve with two short straws.

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Ratings

3 out of 5
13 user ratings
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Comments

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Hugh Woodall

The Great Compromiser would not have sullied fine bourbon with carbonated water. For one thing, it probably wasn’t readily available in 1840. Otherwise, this native of Bourbon County, Kentucky’s give this recipe five stars. 😇

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Credits

Adapted from Jim Hewes

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