5 large fresh mint leaves
½ ounce of demerara syrup (1 part demerara sugar to 1 part water, boiled until the sugar dissolves)
2½ ounces bourbon, preferably Woodford Reserve
Sprig of mint, for garnish
Gently tap the mint leaves against the palm of your hand to release their aroma. Rub the leaves along the inside of a julep cup and drop them inside. Add the demerara syrup, bourbon and some crushed ice; stir until the cup is well chilled. Top with more crushed ice--mounding it on top--and garnish with the sprig of mint.