| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 1 cocktail |
Ingredients
- 10 mint leaves, plus a sprig for garnish
- 1 1/2 teaspoons superfine sugar
- Seltzer water
- Crushed ice
- 2 1/2 ounces Kentucky bourbon whiskey
Instructions
- Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint. Serve immediately.
Reviews
Great quick and easy. Thank you
Came out perfect! Great cocktail
Food for thought.
I grew some Burpee peppermint in a container, and tried this. It tasted like bourbon and water. It needs LOTS more fresh peppermint, start with 20+ leaves. Maybe Alton can scale this up, 1 cup packed peppermint leaves and 1/2 cup sugar in a food processor to make “peppermint pesto.” Then a tablespoon of pesto per glass to make 8 glasses. Adjust to suit yourself.
Mint Julep yummmm
I consider Alton Brown the most reliable chef! Taught me how to cook a steak and I’m glad to say he can mix a killer drink! It’s fresh and springy! Flexible and super easy! Thank ya!
Too strong!
This is not a good Mint julep, but I’ve seen worse…..A mint Julep is lots of mint leaves, 1/2 oz rich simple syrup, crushed ice and 2-3 oz of good bourbon…In a mixing glass gently press the mint into the syrup with a wooden muddler to express the aromas and flavors…do not destroy the mint…add the bourbon and add the crushed ice to the glassware you are using (this is an easy way to perfectly measure the ice), add that ice to the mixing glass with the mint and bourbon, stir/mix vigorously in glass with a cocktail or iced tea spoon until chilled and pour back into the glass (double old fashioned or silver julep mug), garnish with a sprig of mint or nothing…theres a lot of mint already in the drink…there is no bourbon light, as someone posted below…no sugar to obliterate the mint into little pieces that get stuck in your teeth, no seltzer to dissolve the sugar that obliterated the mint that gets in your teeth, no extra seltzer after the seltzer that dissolved the sugar that obliterated the mint that gets in your teeth..But I love you anyway, Alton
I drank 17 of these.
I think Alton suggests the seltzer because the juleps you are served at the Derby are made with a bourbon that has a much lower alcoholic content and it’s difficult to find that in the north. Alton I think you and your recipe are gems! Thank you. Debbie