Gently bruise the mint sprig with the demerara syrup in a julep cup and rub the mint inside the cup.
Add the bourbon and fill the cup 3/4 of the way up with crushed ice. Swizzle (place a swizzle stick or bar spoon in the cup and spin it between your hands to mix). Top with more crushed ice as you go. Garnish lavishly with the bouquet of mint.
Yield:Makes about 1 1/2 cups.
Combine 1 cup demerara sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator for up to 1 month.