Kentucky Derby Day – Enjoy a Perfect Mint Julep Recipe from Maker’s Mark

Maker’s Mark Mint Julep

This year’s Kentucky Derby will be held on May 5th. Time to press your seersucker suit and unpack your fanciest hat because the big race is almost here.

The famous Kentucky Derby has been called the most exciting two minutes in sports. The Derby is more than just a sporting event. It’s as much about fashion and sipping mint juleps, as it is about horse racing.

In case you haven’t had the pleasure of enjoying a mint julep cocktail, it’s a simple drink – bourbon, sugar, mint and ice. But to make a mint julep correctly, there’s a lot of prep that goes into making this iconic drink.

Maker’s Mark is one of Kentucky’s finest premium bourbons, handcrafted at the oldest operating bourbon distillery in the world. Rob Samuels is an eighth generation distiller and grandson of Maker’s Mark Founder Bill Samuels Sr. Rob has happily offered up his family’s personal recipe for The Perfect Mint Julep.

“The Perfect Mint Julep”
(Serves 14-16)

– 1 liter Maker’s Mark® Bourbon
– Lots of fresh spearmint
– Distilled water
– Granulated sugar
– Powdered sugar

To prepare the mint extract, remove about 40 small mint leaves – wash and place in a small mixing bowl. Cover with 3 ounces of Maker’s Mark. Allow the leaves to soak for 15 minutes. Then, gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside.

To prepare the simple syrup, mix 1 cup of granulated sugar and one cup of water in a cooking pot. Heat to dissolve the sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare the mint julep mixture, pour 3 ½ cups of Maker’s Mark into a large glass bowl or glass pitcher. (Pour the remaining whisky from the liter bottle into another container and save it for another purpose). Add 1 cup of the simple syrup to the Maker’s Mark.

Now, begin adding the mint extract a tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You may have to leave the room a time or two to clear your nose. The tendency is to use too much mint. You are looking for a soft mint aroma and taste – generally about 3 tablespoons.

When you think its right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the mint julep, fill each glass (preferably a silver mint julep cup) half full with shaved ice. Insert a sprig of mint and then pack in more ice to about an inch over the top of the cup. Then, insert a straw that has been cut to one inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice, add a sprinkle of powdered sugar to the top of the ice and serve.

For other great tasting cocktail recipes using Maker’s Mark Bourbon, please visit


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