Mojito and Mint Julep: Two Classic Mint Cocktails
How to make a proper mojito and mint julep at home, including the muddling technique that separates a good version from a bitter, over-worked one.
Mojitos and mint juleps are the two cocktails most responsible for mint's reputation as a bar staple, and both are easy to make well at home once you understand the small technical details that separate a good version from a mediocre one.
Classic Mojito
Prep time: 5 minutes | Serves: 1
Ingredients
- 10 fresh mint leaves, plus a sprig for garnish
- 2 tbsp fresh lime juice (about 1 lime)
- 2 tbsp simple syrup (or mint simple syrup for extra mint flavor)
- 2 oz white rum
- Soda water, to top
- Ice
Instructions
- Place the mint leaves and lime juice in the bottom of a sturdy glass. Gently muddle with a muddler or the back of a spoon - press just enough to release the mint's oils without shredding the leaves into small pieces, which can make the drink taste bitter and grassy.
- Add the simple syrup and stir briefly.
- Fill the glass with ice, add the rum, and stir gently to combine.
- Top with soda water and give it one more gentle stir.
- Garnish with a fresh mint sprig, gently slapped between your hands first to release its aroma before adding it to the glass.
Classic Mint Julep
Prep time: 5 minutes | Serves: 1
Ingredients
- 8 to 10 fresh mint leaves, plus a sprig for garnish
- 2 tsp simple syrup
- 2.5 oz bourbon
- Crushed ice
Instructions
- In the bottom of a julep cup or sturdy glass, gently muddle the mint leaves with the simple syrup, again taking care not to shred the leaves too aggressively.
- Fill the cup with crushed ice, packing it in tightly.
- Pour the bourbon over the ice.
- Stir gently until the outside of the cup frosts over, adding more crushed ice on top if needed to mound it above the rim.
- Garnish with a fresh mint sprig, slapped between your hands to release its aroma before adding it to the drink.
The Muddling Technique That Matters Most
The single biggest mistake in both drinks is over-muddling the mint - pressing too hard or for too long tears the leaves apart and releases bitter compounds along with the aromatic oils you actually want. A gentle press, just enough to bruise the leaves and release their fragrance, is all that's needed. If your mojito or julep tastes grassy or bitter rather than fresh, over-muddling is almost always the cause.
The "Slap" Garnish Technique
Gently slapping a mint sprig between your palms before using it as a garnish releases its aromatic oils onto the surface of the leaves without bruising or tearing them, which means you get a burst of mint aroma with every sip without any of the bitterness that comes from actually muddling the garnish itself.
Crushed Ice for the Julep
A proper mint julep specifically calls for crushed, not cubed, ice - it chills the drink faster and more evenly, and the resulting frost on the outside of the cup is part of the traditional presentation. A blender, a lewis bag and mallet, or a bag of ice bashed with a rolling pin all work if you don't have a dedicated ice crusher.
Both of these are good showcases for mint used at its most classic. For more mint drink ideas, see our mint simple syrup guide, or head back to the complete mint guide.
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