How to Make a Mint Julep Like a Pro

Happy Derby Day!

If you’re not going to the track but still want to get in the spirit, mix up a mint julep and toast to the Fastest Two Minutes in Sports. Here’s a quick how-to from the team at Rye, who make a mean Mint Julep.

Keeping it short and sweet today since we’re off to the track. Not letting a little rain slow us down.

Mint Julep


  • 2 ½ part ANGEL’S ENVY Bourbon Finished in Port Wine Barrels
  • Leaves from 4 to 5 mint sprigs
  • 2 sugar cubes (or ½ part simple syrup)
  • Tools: muddler Glass: chilled julep cup, Collins glass or double old-fashioned glass
  • Garnish: mint sprig
  • Place the sugar or syrup with the mint leaves in the bottom of the chilled cup.
  • Muddle well to release the mint’s essence and dissolve the syrup.
  • Add the Angel’s Envy. Fill the glass with crushed ice and stir until the glass becomes frosty.
Photos by Tabitha Booth. 

1 Comment

  1. Reply


    May 6, 2017

    I’ve always been more of a Lily girl but these look so good; I might have to give it another try. Hope you have a great time today!