Recipe by Eric Felton, Wall Street Journal, May, 2007.
|1 ounce||Sonoma Syrup, Mint Infused Simple Syrup|
|8||Fresh mint leaves|
|3 ounces||Kentucky Bourbon|
or other small batch bourbon
Pour Mint Infused Syrup into a 10- to 14-ounce chilled highball or silver julep cup.
Add mint leaves and fill with crushed ice.
Muddle and agitate with mixing spoon until outside of glass or cup is frosty.
Garnish with a fresh mint sprig.