The Mint Julep is the official drink of the Kentucky Derby and one of the oldest American cocktails. Bourbon, mint, sugar, crushed ice. It’s been made the same way since the 1800s, and there’s a reason nobody has improved on the formula. The crushed ice is as important as the bourbon. It frosts the outside of the glass, dilutes the drink gradually, and keeps everything bracingly cold.

Muddling the mint

Press the mint leaves gently against the bottom of the glass with a muddler or the back of a spoon. You want to bruise them just enough to release the aromatic oils, not shred them into pieces. Over-muddling turns the drink bitter. Four or five gentle presses is enough. You should smell the mint before you add anything else.

Crushed ice is non-negotiable

Cubed ice makes a different drink. Crushed ice is what gives the Julep its slushy, frosty character. If you don’t have a crushed ice machine, wrap cubes in a kitchen towel and hit them with a rolling pin or the bottom of a heavy pan. Pack the crushed ice tightly into the glass. It should mound above the rim.

The bourbon alternative

Seedlip Spice 94 brings warm spice notes that fill the role bourbon plays in the original. The allspice and cardamom complement the mint naturally, and the drink reads as a proper cocktail rather than flavored water. A traditional silver or pewter julep cup keeps the drink colder for longer, but any glass works. The Whiskey Smash adds lemon juice to this same base for a brighter, more citrus-forward variation.