|Sugar||3⁄4 Cup (12 tbs)|
|Chopped mint||2 Cup (32 tbs) (Plus Additional Whole Sprigs For Garnish)|
|Crushed ice||1 Tablespoon|
|Bourbon||1 1⁄2 Ounce (1 Jigger Or To Taste, Per Julep)|
In a saucepan combine the sugar and 3/4 cup water and bring the mixture to a boil, stirring until the sugar is dissolved.
Remove the pan from the heat, stir in the chopped mint, and let the mixture stand for at least 2 hours and up to 4 hours.
Strain the syrup through a fine sieve into a jar or small bowl, pressing hard on the solids, discard the solids, and let the syrup cool.
The syrup may be made 2 weeks in advance and kept covered and chilled. (The syrup will darken but this will not affect the taste.)