Citrus Julep

• 1 lime
• 1 orange
• 1 lemon
• 1 cup sugar
• 1 cup water
• 1 cup mint leaves
• Finely crushed ice
• Bourbon
• Mint

1. Scrub the fruit, and use a zester or sharp knife to scrape slivers of rind from each.
2. Set the fruit aside.
3. Combine sugar and water in a saucepan, and bring to a quick boil.
4. Add zest, turn heat to low and simmer for 2 minutes.
5. Turn off heat, and allow to cool.
6. Put mint leaves in a quart jar or crock, and use the back of a wooden spoon to bruise them slightly, releasing the fragrance.
7. Pour syrup, including the zest, over the leaves, and steep for 1 hour.
8. Juice the lime, orange and lemon, and strain into a pitcher.
9. Pour the mint syrup through the strainer as well, using the back of the spoon to press the captured mint leaves and zest to extract remaining juices.
10. For each person, fill an 8-ounce glass or julep cup with ice.
11. Pour 3 ounces of bourbon into each, then top off with the mint syrup.
12. Serve with short straws and a garnish of mint.

lime, orange, lemon, sugar, water, mint leaves, crushed ice, bourbon

Taken from cooking.nytimes.com/recipes/9192 (may not work)