Mint Julep

Mint julep is traditionally an alcoholic beverage made with mint, bourbon, sugar and water. Not in our family. My maternal family line were strict teetotalers and one of the most revered cousins in this line was Prohibitionist William E. "Pussyfoot" Johnson. My mother told me that one time, when she was a young newlywed, her mother came to visit. During dinner my mother had some wine, and later my grandmother wrote her a very scathing letter saying she'd "rather see her dead than drinking alcohol." With such strict attitudes in the family, it is no wonder that our family's Mint Julep recipe contains no alcohol.

Just because this recipe contains no bourbon (which between you and me, it tastes delicious with a splash thrown in!), doesn't mean it's not good! This recipe is a favorite of mine because Grandma made it for most of my birthdays. Since my birthday is tomorrow, I thought I'd share it in Grandma's honor!

Auntie's Mint Julep

1 cup mint leaves

Make syrup:

1 cup sugar and 1 cup boiling water

Juice of 1 lemon plus rind

Pour syrup over mint leaves and lemon. Let stand over night.

In the morning strain the juice and discard the leaves.

Add juice of 1 more lemon and 1 bottle of white soda and ice to syrup.


White soda, in our family, has caused some debate. In the past we have experimented with 7-Up, Sprite, Ginger Ale, but in my opinion those all add too much sweetness to the already sweet syrup. I prefer club soda because it adds bubbly without overpowering the sweet mint syrup.


Some time ago, when I was researching recipes from the Great Depression, I ran across this version, which is surprisingly similar to our family's recipe:


American History Cookbook: Mint Julep (1930)
During the Prohibition period, some cookbooks helpfully suggested nonalcoholic punches and versions of cocktails like this mint julep, from the Chicago Daily News Cook Book of 1930, edited by Edith G. Shuck. Of course, Chicagoans with access to illegal liquor could simply add it back in.
Yield: Serves 1, can be multiplied

* Several sprigs fresh mint
* 3 tablespoons lemon juice (from one large lemon)
* 2 tablespoons sugar
* 16 ounces ginger ale
* 1 cup cracked ice

Equipment: Strainer, juicer (optional), food processor (optional), 16-ounce glass

1. Juice the lemon, and add the juice to the sugar.
2. Crush most of the mint and stir it with the lemon juice and sugar.
3. Add the ginger ale.
4. Crack the ice in a food processor if available.
5. Half fill the glass with ice.
6. Strain the ginger ale mixture into the glass of ice.

Serve with a sprig of fresh mint.