The mint julep is one of America's oldest cocktails — crushed ice, fresh mint, a touch of sweetness, and bourbon. Here's the version without the bourbon that still earns the silver cup.
What You Need
- 2 oz No. 86 Non-Alcoholic Whiskey
- ¾ oz simple syrup
- 8–10 fresh mint leaves, plus a sprig for garnish
- Crushed ice (not cubed — this matters)
- Julep cup or rocks glass
How to Make It
- Add mint leaves and simple syrup to your cup. Gently press the mint — don't muddle it aggressively. You want the oils released, not the leaves shredded.
- Fill the cup halfway with crushed ice.
- Add No. 86.
- Fill to the top with more crushed ice, mounding it above the rim.
- Tuck a fresh mint sprig into the ice so it stands upright. The mint should be right next to where you're drinking — you smell it with every sip.
The Crushed Ice Rule
A mint julep without crushed ice is just a whiskey with mint in it. Crushed ice is what makes the drink — it chills faster, dilutes slowly, and creates the frosted exterior on a julep cup that's half the point of the drink.
If you don't have a crushed ice setting on your freezer, wrap ice cubes in a clean kitchen towel and hit them with a rolling pin or the bottom of a heavy pan. Takes 30 seconds.
The Mint
Fresh mint only. Spearmint is the traditional choice — it's sweeter and less aggressive than peppermint. Press it gently in the palm of your hand before adding it to wake up the oils. Don't tear it — torn mint edges bruise and can make the drink taste bitter.
Simple Syrup
Equal parts sugar and water, simmered until dissolved, cooled. Make a batch and keep it in the fridge — it lasts two weeks and speeds up every cocktail you make. Mint simple syrup (steep fresh mint in the warm syrup before cooling) takes the julep to another level.
Frequently Asked Questions
Do you muddle mint in a julep?
Gently press it — don't pulverize it. You want the essential oils from the leaves, not the chlorophyll from the stem. Heavy muddling makes the drink bitter and green. A light press with the back of a spoon is all you need.
What glass should I use?
A traditional silver julep cup is the classic vessel — it gets frosty on the outside as the ice chills it. A rocks glass works fine. Whatever you use, hold it by the top or bottom so your hand doesn't melt the ice.
Can I make juleps in batches?
Yes. Mix No. 86 and simple syrup in advance. Add mint to the batch the day before and strain it out before serving. Build each glass individually with fresh mint garnish and crushed ice at serve time.
Make it with No. 86.
The ritual of the julep, without the bourbon. Same ice, same mint, different morning.
→ Shop No. 86 — from $35.99
Make this recipe with No. 86 non-alcoholic whiskey — built for cocktails like this one.