Emeril's Mint Julep
Put the mint leaves and the syrup in the bottom of a tall glass. With the handle of a wooden spoon, crush and mash the leaves to extract the flavor. Fill the glass with crushed ice. Pour in the bourbon and Grand Marnier. With a long-handled spoon, jiggle (don't stir) to chill and mix. Garnish with a sprig of mint. Sip.
Recipe adapted from Louisiana Real and Rustic Cookbook, by Emeril Lagasse, published by William Morrow, 1997