Mint Julep

The Four Seasons is a world away from Kentucky horse country, but that doesn’t mean our bartenders aren’t well acquainted with the authentic recipe for this storied drink of the South. They also had enough Yankee gall to develop their own version—and, to the horror of transplanted Southerners, serve mint juleps in a highball or tulip glass rather than a silver or pewter julep cup. Less traditional? Without question. Less delightful? We think not.

CLASSIC
MINT JULEP

For die-hard traditionalists

4 mint sprigs

1 teaspoon superfine sugar

2 teaspoons still water

Crushed ice

2½ ounces Kentucky Gentleman bourbon

Mint sprig for garnish

Muddle mint and sugar with water in bottom of julep cup or highball glass. Fill with crushed ice and add bourbon. Garnish with mint and serve with a straw.

DIXIE
JULEP

Where’s the mint? In the garnish.

2½ ounces bourbon

½ teaspoon superfine sugar

Crushed ice

3 mint sprigs for garnish

Combine bourbon and sugar in mixing glass. Add ice, shake, and strain into glass filled with crushed ice. Garnish with mint and serve with a straw.

FOUR
SEASONS
MINT
JULEP

Either peppermint or spearmint will do.

Mint 6 mint sprigs

3 ounces bourbon

2 ounces fresh sour mix

Crushed ice

Muddle mint in bottom of mixing glass. Add bourbon and sour mix. Add ice and shake. Strain into glass filled with crushed ice, and serve with a straw.

MOCK
MINT
JULEP

No muddling required

Crushed ice

2 ounces bourbon

½ ounce white crème de menthe

Mint sprig for garnish

Fill tulip glass with crushed ice. Pour in bourbon and liqueur, stir, and garnish.