Mint Julep

Recipe adapted from Leo Robitschek, Eleven Madison Park, New York City

To learn more, read "Throw a Derby Party Like Eleven Madison Park" in our National edition.

Recipe adapted from Leo Robitschek, Eleven Madison Park, New York City

Mint Julep
5 from 26 ratings
Go all out this Derby Day with a classic mint julep from Eleven Madison Park's Leo Robitscheck.
Prep Time
10
minutes
Cook Time
0
minutes
Servings
1
cocktail
Total time: 10 minutes
Ingredients
  • 5 large fresh mint leaves
  • ½ ounce of demerara syrup (1 part demerara sugar to 1 part water, boiled until the sugar dissolves)
  • 2½ ounces bourbon, preferably Woodford Reserve
  • Crushed ice
  • Sprig of mint, for garnish
Directions
  1. Gently tap the mint leaves against the palm of your hand to release their aroma. Rub the leaves along the inside of a julep cup and drop them inside. Add the demerara syrup, bourbon and some crushed ice; stir until the cup is well chilled. Top with more crushed ice--mounding it on top--and garnish with the sprig of mint.
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