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.

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