20 June 2011
1 Cup Water
1 Cup Sugar
1 Cup loosely packed chopped fresh mint (spearmint preferably)
1/2 to 3/4 crushed ice
1 oz. bourbon
2 tsp. lime juice
1 1/2 oz ginger beer
Mint sprig and lime slice for garnish
Combine the sugar, water and chopped mint in a large saucepan. Bring to a boil over medium heat. Cook until sugar is dissolved, stirring occasionally. Remove from heat and cool to room temp. Strain the syrup and discard the mint. Refrigerate for at least 2 hours.
For each serving, place ice in a metal julip cup or rocks glass. Pour 1/4 cup syrup, bourbon and lime juice into the glass; stir until mixture is well chilled. Top off with ginger beer; garnish with mint and lime slice.