7 Bartender-Loved Mint Julep Essentials

As we settle into spring, there are myriad warm-weather activities to look forward to. That includes the Kentucky Derby, a centuries-old tradition taking place in Louisville, Kentucky. Occurring annually on the first Saturday of May, the horse race is a seasonal mainstay we look forward to all year, and there’s no better way to celebrate than with an iconic Mint Julep to combat the heat. 

Making Juleps from scratch is easy when you have the right tools. We asked professional bartenders to recommend their top tools for crafting Derby Day drinks, and to our surprise, they all had different answers. Read on to shop all their top picks, including Julep cups, muddlers, and an ice bag.

Bartender-Recommended Mint Julep Tools

• Flavourd Julep Cups with Straws, Set of 4, $49
• Barfly Jigger, $18
• Glacio Ice Bag and Mallet, $20
• Barfly Double Strainer, $15, originally $17
• OXO Steel Muddler, $17
• Barfly Teardrop Bar Spoon, $15, originally $17
• Cocktail Kingdom Bad Ass Muddler, $20

Flavourd Julep Cups with Straws, Set of 4

“You can make a Julep in almost any glass, but the feel and look of a Julep cup is so special. It might not place you in the South or at a horse race, but the look, feel, and moisture droplets on the outside of the cup from the ice really make you feel like you’re there. I think the straw is one of the keys to the entire cocktail. It should always be placed right in the middle of the mint garnish, so the wonderful smell of mint hits your senses just as your tastebuds explode from the cocktail.”  — Ian Mendelsohn, Beverage Director, Fifth Group Restaurants, Atlanta

Barfly Jigger

“This jigger is very sturdy with clearly marked lines for volumes, from 0.25 ounces to 2 ounces. When making cocktails, it’s so important to get the volumes right, or the cocktail won’t really be what you wanted it to be, unless you like your cocktails being different every time.” — Ian Mendelsohn

Glacio Ice Bag and Mallet

“My No. 1 tool for making Mint Juleps is an ice bag and mallet. The Mint Julep has been described as ‘air conditioning in a glass,’ and for that to work, you need crushed ice. Lots of ice surface area equals lots of heat absorbed from your hands, which should be wrapped lovingly around the metal — and only metal — Julep cup as if you're sipping hot tea on a cold night, but with the opposite thermodynamic effect.” — Anthony Caporale, Director of Spirits Education, Institute of Culinary Education

Barfly Double Strainer

“While most people might say a muddler is the most important tool to make a Mint Julep, I think the double strainer is key. It keeps the mint particles from getting in the drink. No one wants stuff floating in their cocktail.” — Dimitri Gellis, General Manager, Fatpour Tap Works, Chicago

OXO Steel Muddler

“Let’s be real: If your mint isn’t muddled right, you have a cup of cold bourbon with leaves. That isn’t a Julep, that’s a disaster. The No. 1 tool to make a Mint Julep is a muddler. A muddler is used to gently bruise the fresh mint leaves, releasing essential oils without shredding the mint (which can cause bitterness). This is crucial to the drink’s flavor. The muddler is the hero of your Mint Julep!” — Bridget Albert, Senior Director of External Communications, Southern Glazer's Wine & Spirits

Barfly Teardrop Bar Spoon

“Barfly’s Teardrop Bar Spoon is the second essential tool for a Mint Julep. This spoon is crafted with a 1-piece stainless steel core for greater strength and durability. This spoon allows you to easily stir your cocktail to reach proper dilution. Not only that, but the spoon is also an incredible measuring tool that will come in handy when crafting other cocktails.” — David Orellana, Beverage Director, Grand Brasserie, New York City

Cocktail Kingdom Bad Ass Muddler

“You don’t need special tools to make a Mint Julep — resourcefulness goes a long way. But if you're ready to invest, having a proper set makes the process easier and more fun. The muddler is most essential. If muddling your mint, press gently — overdoing it can bring out bitterness. The muddler I recommend has a perfect grip and just the right weight.” – Amir Babayoff, Bar Director, Ophelia, New York City