Mint Julep

• 3/4 cup sugar
• 2 cups chopped fresh mint sprigs plus additional whole sprigs for garnish
• crushed ice
• 1 1/2 ounces (1 jigger) bourbon, or to taste, per julep

1. In a saucepan combine the sugar and 3/4 cup water and bring the mixture to a boil, stirring until the sugar is dissolved.
2. Remove the pan from the heat, stir in the chopped mint, and let the mixture stand for at least 2 hours and up to 4 hours.
3. Strain the syrup through a fine sieve into a jar or small bowl, pressing hard on the solids, discard the solids, and let the syrup cool.
4. The syrup may be made 2 weeks in advance and kept covered and chilled.
5. (The syrup will darken but this will not affect the taste.)
6. For each julep fill a silver julep cup or 10-ounce glass with some of the ice, add 1 to 2 tablespoons of the mint syrup, or to taste, and 1 1/2 ounces bourbon, and stir the julep or holding the cup at the rim rotate it back and forth very rapidly.
7. (A frost will form on the outside of a silver cup.)
8. Garnish each julep with 1 of the additional mint sprigs.

sugar, mint sprigs, crushed ice, bourbon

Taken from www.epicurious.com/recipes/food/views/mint-julep-200598 (may not work)