Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


My Louisiana Mint Julep Recipe

  • Yield: 1 quart


  • 2 cups water
  • 3/4 cup sugar
  • 4 cups packed mint leaves
  • Bourbon to taste when you mix the drinks
  • Fresh sprigs of mint for garnish


  • Combine the water and sugar in a large non-reactive saucepan and stir to dissolve the sugar, add mint and bring to a boil. Remove from heat, cover and let sit until cool. Strain the mint syrup through cheesecloth (a T-shirt works too) and place in an empty sterilized whiskey bottle. Store in the refrigerator until ready to serve.
  • To serve, pack a chilled Mason jar (put them in the freezer before the party) with crushed ice, add bourbon to taste (usually 2 jiggers) and fill the jar with mint syrup. Rub a few leaves of mint around the rim of the jar and garnish with a sprig of fresh mint.