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Spearmint Juleps

These extra-minty juleps are made by steeping sprigs of fresh mint in bourbon overnight.

  • Servings: 4

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 Notes

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

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