- 3/4 cup granulated sugar
- 3/4 cup water
- 2 cups chopped fresh mint sprigs
- Crushed ice
- 1 1/2 ounces (1 jigger) bourbon per julep, or to taste
- Garnish: Long mint sprigs
- In a medium saucepan, combine the sugar and water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. 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.
- Strain the syrup through a fine sieve into a jar or small bowl, pressing hard on the mint solids to extract all the mint essence. Discard the solids and let the syrup cool. The syrup may be made up to 2 weeks in advance and kept covered and chilled in the refrigerator. (The syrup will darken, but this will not affect the taste.) For each julep, fill a silver cup or 10-ounce glass with some of the crushed ice. Add 1 to 2 tablespoons of the mint syrup, or to taste, and 1 1/2 ounces of bourbon. Stir the julep with a long spoon or stirrer very rapidly. Garnish each julep with a long mint sprig.