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Baker’s Maple Mint Julep Recipe

2 oz. Baker’s Bourbon
1/2 oz. Maple Syrup
1/2 oz. Mint infused Simple Syrup
Powder Sugar
Crushed Ice
4 Mint Sprigs

Dissolve sugar in water and bring to a boil. Add Mint Leaves and remove from heat. Refrigerate overnight.

Pack a julep cup with crushed ice.  Muddle the two syrups together with a few mint leaves.  Stir in the Baker’s Bourbon and pour over ice.  Dust with powdered sugar and garnish with a sprig of fresh mint.

Recipe from Jim Beam’s Culinary Art 2009 Bourbon Style Cooking School with Chef Tom Yates. Watch our episode from the event where we first sampled this Maple Mint Julep below

Watch the Video

Whiskey Professors Steve Cole, Bernie Lubbers, and David Mays along with deSha’s Chef Tom Yates give us a taste of bourbon cooking at the Kentucky Bourbon Festival 2009


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