Chef Dean
Bourbon Peach Smash
Ripe summer peaches crushed with fragrant mint and Kentucky bourbon, shaken until frost forms on the glass, then crowned with fiery ginger beer. This is Southern porch culture in a tumbler.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Mint Julep
Created by Chef Remy
The quintessential Southern sipper: bourbon gentled by fresh spearmint and simple syrup, served over a mountain of crushed ice in a frost-kissed cup that begs you to slow down and savor the afternoon.
Beverages
Southern
BBQ
Outdoor Dining
Game Day
5 min
Active Time
0 min cook•5 min total
Yield1 cocktail
Some drinks you make. A mint julep, you build. There's a ritual to it, a rhythm that connects you to two hundred years of Southern hospitality. My grandmother Evangeline kept a patch of spearmint behind her kitchen, and on hot afternoons, my grandfather would disappear out there with his pocketknife and come back with a fistful of green. That smell still takes me home.
The julep belongs to Kentucky by birthright, claimed forever by Churchill Downs and the Derby. But down in Louisiana, we've been making our own version as long as anyone can remember. The technique is simple: muddle mint with sugar, add good bourbon, pack with ice. What separates a forgettable julep from one that makes you close your eyes is attention. How gently you treat the mint. How cold that cup gets. How you position that garnish so the aroma hits your nose with every sip.
At Lagniappe, we serve these on the back patio when the jasmine blooms. Guests sit in rocking chairs, ice melting slowly, conversation stretching into the evening. That's what this drink is for. Not rushing. Not impressing anyone. Just the simple pleasure of something cold and good on a warm day, shared with people you care about.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
fresh spearmint leaves
Quantity
8-10
plus 1 sprig for garnish
simple syrup
Quantity
1/2 ounce
Kentucky bourbon
Quantity
2 1/2 ounces
crushed ice
Quantity
as needed
cold water (optional)
Quantity
splash
if using sugar instead of syrup
| Ingredient | Quantity |
|---|---|
| fresh spearmint leavesplus 1 sprig for garnish | 8-10 |
| simple syrup | 1/2 ounce |
| Kentucky bourbon | 2 1/2 ounces |
| crushed ice | as needed |
| cold water (optional)if using sugar instead of syrup | splash |
Equipment Needed
- •Silver julep cup or tall rocks glass
- •Muddler or wooden spoon
- •Bar spoon
- •Ice crusher or Lewis bag with mallet
- •Short cocktail straws
Instructions
- 1
Chill your cup
Place your julep cup or highball glass in the freezer for at least fifteen minutes before you start. A proper julep lives and dies by temperature. That silver cup should frost over the moment you add ice, and it should stay cold enough to make your fingers ache when you hold it. At Lagniappe, we keep a row of cups in the freezer all summer long.
No silver cup? A chilled rocks glass works fine. The drink still tastes like heaven. Don't let tradition stand between you and a good cocktail. - 2
Muddle the mint gently
Drop the spearmint leaves into the bottom of your chilled cup. Add the simple syrup. Now here's where most folks go wrong: you press gently, maybe five or six times. You're coaxing the oils from those leaves, not grinding them into pulp. Press and twist, press and twist. The mint should look bruised but whole, and your nose should fill with that clean, bright perfume. If you're tasting bitterness, you've gone too far.
Spearmint is traditional and sweeter than peppermint. If you only have peppermint, use fewer leaves. That menthol punch can overwhelm the bourbon. - 3
Add bourbon and ice
Pour in the bourbon. Good Kentucky bourbon, nothing fancy, nothing bottom shelf. You want that caramel sweetness and oak backbone to stand up to the mint. Now pack in your crushed ice, filling the cup about halfway. Stir gently for thirty seconds, letting the cold marry the flavors together. The outside of your cup should start frosting over.
- 4
Pack with more ice
Add more crushed ice, mounding it above the rim like a snowcap. Pack it down gently with your bar spoon. The ice should dome up, creating that signature look. Give it one more gentle stir, just enough to bring everything together.
- 5
Garnish and serve
Take your mint sprig and slap it once between your palms. This wakes up the oils and releases that aroma right where your nose meets the glass. Tuck the sprig into the ice beside a short straw, positioning it so every sip brings mint to your nose. Serve immediately. A julep waits for no one, and dilution is both friend and enemy here.
Chef Tips
- •Make your own simple syrup by dissolving equal parts sugar and water over low heat. It keeps refrigerated for a month and mixes into cold drinks without that gritty sugar texture.
- •Crushed ice is non-negotiable. Cubes will not give you that proper dilution and frost. Put ice cubes in a clean kitchen towel and whack them with a rolling pin if you don't have a crusher.
- •For a crowd, make a big batch: multiply everything by your guest count, muddle the mint with syrup in a pitcher, add bourbon, stir well, then pour over crushed ice in individual cups. Guests can garnish their own.
- •The bourbon matters but not as much as you think. A solid mid-range Kentucky bourbon like Buffalo Trace, Evan Williams Single Barrel, or Maker's Mark does the job beautifully. Save the expensive stuff for sipping neat.
- •If the drink tastes too sweet, add a tiny splash more bourbon. Too strong, a little more ice and time. Trust your palate and adjust.
Advance Preparation
- •Simple syrup can be made weeks ahead and stored in the refrigerator.
- •Cups can live in the freezer indefinitely, ready for spontaneous julep making.
- •Mint keeps fresh for up to a week: trim stems, stand in a glass of water like flowers, cover loosely with plastic, and refrigerate.
- •For parties, pre-muddle mint with syrup in a pitcher up to two hours ahead. Keep refrigerated. Add bourbon and stir just before serving over ice.
Frequently Asked Questions
Nutrition Information
1 serving (about 100g)
Calories
190 calories
Total Fat
0 g
Saturated Fat
0 g
Trans Fat
0 g
Unsaturated Fat
0 g
Cholesterol
0 mg
Sodium
1 mg
Total Carbohydrates
8 g
Dietary Fiber
0 g
Sugars
8 g
Protein
0 g
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