Try our mint julep recipe then check out our gimlet and bourbon cocktails.


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


  • 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 GuinnessSub editor and drinks writer

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