The Food Show
Put the mint leaves in a cocktail shaker with the simple syrup. Crush the leaves with a "muddler," a blunt-end wooden stick (the back end of a honey server works perfectly).
Add the Bourbon, and fill the shaker with crushed ice. Put the top on the shaker and shake vigorously until the outside is frosty.
About 20 fresh mint leaves, plus more sprigs for garnish, washed gently in gold water
8 oz. simple syrup (see recipe)
8 oz. Bourbon whiskey