Traditional Mint Juleps are served in silver or pewter cups and held by the handle or rim in order for the cup to maintain optimum frost. Ours will suit your needs just fine.

Here are some tips on making the best Julep:

• Gently muddle your mint - You want to open up the veins of the mint leaves to release the essential oils, not tear the leaves to bits that get stuck in your teeth.

• Crushed ice is key - Making crushed ice (without a machine) is another use for your muddler: place ice cubes in a Lewis bag or wrapped in a towel and whack the heck out of it until your cubes become fine crushed ice. (This is a wonderful and safe stress reliever).

• Stir well - Once you have the drink built, take the time to stir it gently until the glass gets frosty.

• Go with TD Dutchess Private Reserve - Bourbon is the only liquid in the julep so this (sweetened and flavored with sugar/TD barrel aged maple syrup and mint) is what you will taste. Ours tastes the best.