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Mint Julep

Cocktail Recipes

The latest classic and original cocktails, all kosher and ready for you.

Mint Julep

Robbie Medwed

Few drinks come with a history as storied as the Mint Julep. When the cocktail was first created in the late 1700s, it was built with lots of fresh fruit and had a gin or brandy base. It was a cocktail that signified wealth, as it required imported alcohol, fresh fruit and lots of ice, all of which were expensive. In the 1930s the folks at Churchill Downs co-opted the julep and, in partnership with local distilleries, switched the base alcohol to bourbon — and a legend was reborn.




  • Handful of fresh mint sprigs
  • ½ ounce simple syrup (50/50 sugar and water, melted together)
  • 2½ ounces whiskey
  • Crushed ice





In a glass (a silver cup is traditional but not required), gently muddle a few mint leaves in the simple syrup. Don’t pulverize them; that will make the drink bitter. Add crushed ice to fill the glass, then the whiskey. Stir gently. Garnish with a large handful of fresh mint sprigs. Instructions from the 1800s call for enough fresh mint to tickle your ears when you drink from the cup, so don’t be shy.


This recipe first appeared in the Atlanta Jewish Times.