Smoked Mint Julep

Quick Answer

To make a smoked Mint Julep, gently muddle 6–8 mint leaves with ½ oz simple syrup in a julep cup or rocks glass, add 2½ oz bourbon, then cap the glass with a smoke lid and smoke it with a pinch of oak, peach or pecan wood chips for about 10 seconds. Lift the lid, pack the glass with crushed ice, stir until the outside frosts, top with a dome of crushed ice and garnish with a big mint sprig. Smoke the bourbon before the crushed ice goes in: once the glass is packed with ice, the smoke has nowhere to settle.

The Mint Julep is one of the oldest American cocktails and the official drink of the Kentucky Derby. Churchill Downs serves more than 120,000 of them over Kentucky Oaks and Derby weekend, according to Front Office Sports. Smoke adds a warm, woody layer that plays off the cold mint and the vanilla notes of the bourbon.

A Touch of History

The Mint Julep goes back to the 18th century in the American South, where it started out as a morning drink meant as a tonic against the heat. Over time it became a symbol of Southern hospitality, and since the 1930s it has been the signature drink of the Kentucky Derby.

Smoked Mint Julep Ingredients

• 2½ oz bourbon
• ½ oz simple syrup (or mint syrup, see below)
• 6–8 fresh mint leaves
• Crushed ice
• A large mint sprig, for garnish
• A small pinch of wood chips (oak, peach or pecan)

How to Make a Smoked Mint Julep (Step by Step)

1. Add the mint leaves and simple syrup to a julep cup or rocks glass and press gently with a muddler. Bruise the mint to release its oils, but don't shred it, or it turns bitter.
2. Pour in the bourbon.
3. Place a smoke lid on the glass, add a small pinch of wood chips and light them with a torch until they smoke.
4. Leave the lid on for about 10 seconds, then lift it.
5. Fill the glass with crushed ice and stir until the outside of the glass frosts.
6. Top with more crushed ice to form a dome.
7. Slap the mint sprig between your palms to wake up the aroma and tuck it in next to a short straw, so every sip starts with mint and a hint of smoke.

Don't have a smoke lid? See our cocktail smoker kits (they're ours, so we're biased) or compare the options in our guide to the types of cocktail smokers.

Best Bourbon for a Smoked Mint Julep

Bourbon is the traditional choice, and with all that ice and dilution, a bottle around 90–100 proof keeps the drink from tasting thin. Wheated bourbons such as Maker's Mark come across soft and sweet; higher-rye bourbons such as Woodford Reserve or Four Roses add a little more spice against the mint.

If you want even more smoke, you can swap part of the bourbon for a peated Scotch, a smoky mezcal or a smoked American single malt. Start with ½ oz and taste. Not sure which whiskey to pick? Our guide to the types of whiskey explains the differences.

Best Wood Chips for a Smoked Mint Julep

Keep strong woods like hickory and mesquite for savory drinks; they can overpower the mint. Our guide on choosing the right wood chips covers all eight flavors.

Smoke the Glass or the Bourbon?

With a julep, the order matters. Crushed ice fills the whole glass, so smoking after the ice goes in barely works. You have two good options:

• Smoke the bourbon (this recipe): smoke the muddled mint, syrup and bourbon, then add the ice. The smoke flavor is clear and carries through the drink.
• Smoke the empty glass: turn the empty julep cup upside down over the smoking chips, then build the drink in it. Lighter, more of an aroma.

We compare both methods in more detail in smoke the glass vs smoke the cocktail.

Mint Syrup for an Easier Julep

For parties, mint syrup saves you muddling every glass. Heat 1 cup sugar and 1 cup water until the sugar dissolves, take it off the heat, add a large handful of mint, let it steep for about 20 minutes and strain. It keeps in the fridge for about a week. Use ½ oz per drink in place of the simple syrup and muddled leaves.

Smoked Mint Juleps for a Derby Party

Make a batch of mint syrup, measure the bourbon into a bottle, and keep plenty of crushed ice on hand. For each drink, pour 2½ oz bourbon and ½ oz mint syrup into the cup, smoke it for 10 seconds, pack with crushed ice and garnish. With one smoke lid you can serve a drink about every minute, and guests love watching the smoke.

Looking for more bourbon drinks to serve alongside? Try our smoked bourbon cocktails or the full list of essential bourbon cocktail recipes.

Smoked Mint Julep FAQs

How do you smoke a Mint Julep?

Muddle the mint and syrup, add the bourbon, then cap the glass with a smoke lid and smoke it with a small pinch of wood chips for about 10 seconds. Add the crushed ice after smoking, since a glass full of ice leaves no room for the smoke.

What wood is best for a smoked Mint Julep?

Oak is the safest choice. Peach and pecan give a softer, slightly sweet Southern smoke that works well with mint. Avoid strong woods like hickory and mesquite, which can overpower it.

What is the best bourbon for a Mint Julep?

A bourbon around 90–100 proof holds up best against the crushed ice. Wheated bourbons taste softer and sweeter; high-rye bourbons add more spice.

Can you make a Mint Julep without crushed ice?

You can use small cubes, but crushed ice is what makes a julep: it chills the drink fast, dilutes it to the right strength and frosts the cup. If you don't have an ice crusher, wrap cubes in a clean towel and break them with a mallet or rolling pin.

What glass do you serve a Mint Julep in?

Traditionally a silver or pewter julep cup, which frosts on the outside. A rocks glass works too. For more on glassware, see our guide to the types of cocktail glasses.

Can you use Scotch or mezcal in a smoked Mint Julep?

Yes, as a smoky accent. Swap about ½ oz of the bourbon for peated Scotch or mezcal and taste; using all Scotch or mezcal makes a very different, much smokier drink.