How to: Making A Mint Julep

From our resident mixologist and bartender Rosemary, her preferred Bourbon comes from Litchfield Distillery in Bantam, CT.  If you haven’t had a chance to stop by for a tasting on the weekend don’t miss out.  Tours of the distillery and a warm and welcoming tasting room makes it a great place to visit. To find out more, visit their website.

Mint juleps were traditionally served in silver or pewter cups, held by the bottom and top edges. This allowed frost to form on the outside of the cup and was a way to reduce the heat transferred from the hand to the metal cup. Today, mint juleps are served in a tall old-fashioned, collins, or highball glass with a straw.


  • 4 oz Litchfield Distillery Bourbon
  • 2 oz simple syrup ( Just boil 50/50 water and sugar till the sugar dissolves )
  • Large Sprig of Fresh Mint
  • Club Soda
  • Shaved Ice


  1. Muddle the mint with a small splash of Bourbon in a Shaker
  2. Add simple syrup and 4oz bourbon and shake
  3. Strain over shaved ice and finish with fresh mint and a splash of soda