Peppermint Julep Cocktail Recipe

Whenever classic cocktails come up, the Peppermint Julep always pops into my head. There’s just something about that Kentucky Derby tradition, but with a crisp, minty twist and smooth bourbon.

Honestly, it’s pretty easy to whip up at home—just a handful of ingredients and you can channel those Derby Day vibes right in your kitchen. It’s kind of wild how close it tastes to the ones they serve at Churchill Downs.

History and flavor really come together in this drink. Henry Clay brought the julep to Washington, but Kentucky made it famous—especially at the Round Robin Bar.

Adding peppermint gives it a sharp, refreshing edge that’s just perfect for a hot afternoon or, heck, even a horse race watch party.

This recipe is all about keeping things easy so you can actually enjoy your drink instead of fussing with fancy steps. I’ll walk you through the gear, the ingredients, and how to pull it all together.

Once you’ve got it made, I’ll share a few tasting notes so you know what you’re in for with that first chilly sip.

Peppermint Julep Cocktail Recipe

What I like about this drink is how the cool peppermint and smooth bourbon work together. Crushed ice, fresh mint, and a little sweetness make it super refreshing—and honestly, it’s not hard to pull off at all.

Equipment

I don’t overcomplicate the tools for this peppermint julep. A real julep cup is great because it stays icy cold, but if you just have a rocks glass, that works too.

• Julep cup or rocks glass
• Muddler or even a wooden spoon (no need to get fancy)
• Bar spoon for stirring
• Jigger for measuring
• Small saucepan (if you’re making your own syrup)
• Ice crusher or just a mallet for smashing ice
• Strainer (optional, for syrup)

Crushed ice is a must here. It chills the drink fast and really brings the flavors together.

Ingredients

Fresh ingredients make all the difference. I try to go for a bourbon that’s smooth—nothing too harsh, since it’s front and center in the cocktail.

• 2 oz Kentucky bourbon
• ½ oz peppermint simple syrup (or just plain simple syrup with a drop of peppermint extract)
• 6–8 fresh mint leaves
• Crushed ice (enough to fill the cup)
• Fresh mint sprig for garnish

That peppermint syrup gives it a cool twist on the classic. And I always throw in a mint sprig on top—it just looks and smells so inviting.

Instructions

I usually start by prepping the glass. It helps the mint flavor come through and keeps the whole drink balanced.

• Put the mint leaves in the bottom of your cup or glass.
• Add the peppermint syrup.
• Gently muddle the mint—press it enough to release the oils, but don’t shred it to bits.
• Fill the glass halfway with crushed ice.
• Pour in the bourbon.

Give it a good stir with your bar spoon until the outside of the glass gets frosty.

Top it off with more crushed ice, so you get that rounded mound above the rim.

Garnish with a fresh mint sprig and you’re good to go.

I like to serve it right away, while the glass is still frosty and cold.

Notes

Kentucky bourbon is my go-to for this because it’s so smooth with the mint and peppermint. Too much peppermint syrup, though, and it’ll taste like toothpaste or candy—so I keep it subtle.

If I’m out of peppermint syrup, I just make a quick simple syrup (equal parts sugar and water) and add a drop of peppermint extract. Gotta say, fresh mint is key here—dried just doesn’t cut it.

Crushed ice really makes the drink. It chills everything quickly and, if you use a metal julep cup, you get that awesome frosty effect as you sip.

Tasting Notes

When I take my first sip, the mint hits me right away—a cool, crisp rush that wakes up my palate.

Fresh leaves really give it that clean flavor, almost like a breeze on a hot day.

Then there’s the bourbon underneath, adding this nice warmth and a bit of depth.

I get some light vanilla and a whisper of oak, which balances out the sharpness of the mint.

A little sweetness comes through next.

The sugar smooths out the drink just enough, so it’s never too harsh or cloying.

I can’t help but notice how the crushed ice plays its part as it melts.

The drink gets lighter, more diluted, and honestly, it’s easy to sip slowly—maybe even too easy.

Flavor highlights I pick up:

• Minty freshness
• Smooth bourbon warmth
• Gentle sweetness
• Cooling finish from the ice

Each sip seems pretty well balanced.

There’s something about that mix of cold mint and rich bourbon that just works—simple, but honestly, it’s pretty satisfying.