Bulleit Mint Julep

Savour this old American classic with fresh mint and sugar, chilled perfectly with Bulleit Bourbon.

Bulleit Mint Julep


  • 50ml

    Bulleit Bourbon

  • 15ml

    Sugar syrup

  • 8

    Fresh mint leaves

  • 3

    Mint Sprigs (Garnish)

0 units of alcohol per serve


  • 1

    Highball Glass

  • 1

    Ice Scoop

  • 1


  • 1

    Bar Spoon

  • 1




  • Preparation
    1. In a Highball Glass, add the Mint Leaves and Sugar Syrup.
    2. Press the Leaves into the Syrup with the disk of a Bar Spoon.
    3. Fill the Highball Glass with Crushed Ice.
    4. Add Bulleit Bourbon and churn well for five seconds.
    5. Top the glass up with more Crushed Ice.
    6. Garnish with Three Mint Sprigs.
  • Alcohol content

    Alcohol content:

    18 g per serve

Interesting Facts

Long before the Julep, silver drinking cups were common in the southern US states. They were given as awards at competitions, weddings, christenings and even horseraces because they represented success. They weren't Julep cups, but rather plain silver tumblers or beakers.

History of Drink

According to popular opinion, the Julep began in or around Persia and then made its way to Europe (some claim Southern France) where mint was replaced with rose petals. The Mint Julep as we know it today is thought to have crossed the Atlantic after Cognac was substituted by Peach Brandy and eventually Whisky.