12 to 15 fresh spearmint leaves (no stems), plus a sprig for garnish
1 teaspoon superfine sugar
2 ounces bourbon
1 ounce club soda
Put the mint, sugar, and a touch of the bourbon in a chilled silver cup or glass mug. Muddle the leaves with the sugar by pressing them with a pestle or a wooden spoon until fragrant and the sugar dissolves. Add the ice and pour in the remaining bourbon, and stir to combine. Top the julep off with the club soda. Garnish with the mint sprig and serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.