No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Spearmint Juleps

These extra-minty juleps are made by steeping sprigs of fresh mint in bourbon overnight.This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."

  • Servings: 4
Spearmint Juleps

Source: Martha Stewart Living, August 2008


  • 2 1/2 cups bourbon, preferably Maker's Mark
  • 1 cup packed fresh spearmint, plus 4 sprigs for garnish
  • 2 to 3 tablespoons superfine sugar
  • Ice cubes, for serving


  1. Combine bourbon and mint in a large pitcher, cover, and refrigerate 12 hours or up to 1 day. Strain, discarding mint. Add sugar, stirring to dissolve. Divide julep mixture among 4 ice-filled glasses. Garnish each with a mint sprig.

Cook's Note

The strained mint-infused bourbon can be refrigerated for up to 1 week in advance.

Reviews (0)

Related Topics