My Best Mint Julep Cocktail Recipe

January and February are the hottest months on the island. The average temperature in Mauritius is around 32C with 75% humidity. In between the occasional tropical storm, this time of the year is hot and sticky.

To stay hydrated and cool down, I turn to ice-cold cocktails. The easiest and probably one of the best-known cocktails is the mint julep cocktail and it is perfect for this hot weather.

The recipe for a julep cocktail is essentially a drink with a sweet portion (a simple syrup) and a herb element mixed with an alcohol base and ice. Many herbs can be used including lavender and basil, but the best-known version of the julep is the mint julep.

Also Read: Aperol Spritz Cocktail

Mint and its many species (think spearmint, peppermint, chocolate mint) grow on nearly all continents. Greek mythology refers to mint and it has been part of middle eastern cooking and tea culture for hundreds of years.

The mist julep became famous in its current form in 1939 as it became the cocktail recipe associated with the Kentucky Derby. It has been part of Southern-style food culture for far longer. Variations similar to a mint julep recipe were mentioned in plays and medical literature from the 1770s. The variations included brandy, gin, and rum-based versions.

Best Whiskey or Whisky to use

Today, thanks to the Kentucky Derby, the spirit of choice is bourbon. But the mint julep recipe work just as well with Scottish single malt whisky, Irish pot still whiskey, or your blended whisky of choice.

Because the whisky or the whiskey is the star of the show, you don’t want to use your cheaper whisky. Those are great when mixed with a stronger mixer where the whisky is not the main attraction.

You want to use a delicious dram that will stand up to the mint oils and the simple syrup. A bourbon would work very well with the most obvious choice being a Woodford Reserve. But a Maker’s Mark or a Blanton’s bourbon will also work.

When looking at Scottish whisky, I would steer clear of the peaty Islay drams. Instead, I will probably choose a sweeter whisky from Speyside. However, nothing too heavily influenced by aging in sherry casks.

Good options include the Glen Grant 10 yo, the Glen Moray whisky, Cardu 12 yo whisky or perhaps a Rhino whisky which is from an undisclosed Speyside distillery.

Even a good blend such as a Dewars 12 yo, Ballantine’s 12 yo, or a Black bottle whisky or a blended malt such as a Monkey Shoulder whisky.

Things to Remember

Traditionally, mint juleps were served in silver or pewter cups (julep cups). The cups were filled to the brim with chipped ice, which in this humid island weather makes a welcome relief from the heat of Mauritius.

It is important to take care of the mint and not to bruise it too much. Too much muddling will release too much mint oil which can create a bitter taste. You also need to balance the simple syrup portion carefully not to make it too sweet.

I have seen recipe suggestions where you rub your glass with some mint leaves. That can help to create the mint balance without getting too bitter.

Remember a straw. You drink a mint julep from the bottom as the lovely bourbon sits under all the ice. Don’t try to sip it like a standard drink, all you will get is ice.

Also Read: Mojito Cocktail

My Best Mint Julep Cocktail Recipe

• 2 oz bourbon or whisky
• 8 mint leaves plus extra sprigs for garnish
• 1/2 oz simple syrup
• Crushed ice
• Straw

In a chilled glass, lightly muddle the mint leaves and the simple syrup. Add the bourbon. Fill the glass with crushed ice. Using a tall spoon, stir gently and top up with ice if needed. Garnish with the extra sprig of mint and add the straw.

I have seen mint julep recipes where Angostura bitters is used as a garnish on top of the crushed ice. (optional)