Mint Julep Recipe | olivemagazine

A copper cup filled with crushed ice and a sprig of mint on a yellow table with a pink background

200g caster sugar
50ml bourbon
8-10 mint leaves
plus a sprig to garnish
crushed ice

Method

step 1
Put the sugar in a pan with 100ml of water and stir over a low heat until the sugar has dissolved. Cool completely and pour into a sterilised bottle. This sugar syrup will keep in the fridge for up to a month.
step 2
Gently muddle together the bourbon, 1 tbsp of the sugar syrup and mint leaves in a julep cup, then half fill with crushed ice. Gently stir with a long spoon, then top with more crushed ice and gently stir again until the outside of the cup feels cold. Garnish with a mint sprig.

Hannah Guinness olive magazine portrait

Hannah GuinnessSenior sub editor and drinks writer