Derby Day Tip

Try making your julep with pure maple syrup instead of simple syrup for a real treat!

Maple Mint Julep

  • A few mint leaves
  • 2 tsp pure maple syrup
  • 2 tsp water
  • crushed ice (see below for crushing tip)
  • 1 jigger bourbon
  1. Muddle mint leaves in bottom of glass.
  2. Add maple syrup and water.
  3. Top with crushed ice.  To crush, put cubes in clean kitchen towel and crush by leaning on them with a heavy iron skillet.
  4. Top with bourbon, stir, garnish with a mint sprig, and serve.

One Response to “Derby Day Tip”

  1. jim Says:

    I’ve been making Mint Juleps for years following the recipe in the 1943 edition of The Joy of Cooking, and I’ve been quite satisfied with the results:

    Chill silver julep cups or 12 oz. glasses (I use pewter julep cups)

    Pick from stem and place in cup 5 or 6 mint leaves

    Muddle with:
    1 teaspoon powdered sugar
    1 teaspoon water

    Fill cup with finely crushed ice. Pour in:
    1 jigger bourbon

    Stir energetically until the ice has dropped one or two inches and frost begins to appear. Then fill remainder of glass with crushed ice and pour in:
    1 jigger bourbon

    Decorate with sprigs of mint

    Serve with short straws

    Your maple syrup variation sounded good to me, so I tried the above recipe with 1 tsp syrup and then 2 tsp syrup (no water).

    I feel that your recipe with half the bourbon and the extra water would be too watery and too sweet.

    But the modified Joy of Cooking recipe with 2 tsp syrup is very good (one is not sweet enough; I’ll try 3 soon).

    I’ll be traveling through Bourbon County, KY in a couple weeks and will update this after doing some taste tests there.

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