Mint Julep

1 qt. bottle Kentucky Bourbon
2 cups sugar
1 cup water
fresh mint leaves
mint sprigs
shaved ice
julep cups or Tom Collins glasses
straws
cocktail napkins (the glasses get very cold)
Wash and pat dry the mint. Pick mint leaves from the stems (about a quart, loosely packed). Put the leaves in a large bowl.
Make a simple sugar syrup by combining two cups of sugar with one cup of water. Heat (over medium heat) until sugar dissolves, but do not allow it to boil. Pour the simple syrup over the mint leaves and allow it to steep for about 15 minutes. (Can be left longer for stronger mint flavor.) Pour syrup into a container, straining out the leaves.
Pour a quart of bourbon into a large container (one that holds more than a quart). Add 4 ounces of the mint flavored syrup and stir well. Pour back into the bourbon bottle. You will have an extra 4 ounces...nothing left to do with it but pour it over crushed or shaved ice and drink it now. Refrigerate the bottle for 24 hours.
Next day, pack the cups or glasses with shaved ice. Insert a plastic straw and then remove it. Place a mint sprig in the hole you just made. Fill the cup with the julep mix. Re-insert straw, the top of the straw should reach just a couple of inches over the top of the cup. Trim the straws if necessary. Sip and enjoy.
The mixed up julep can be refrigerated for up to a year, and the syrup can be refrigerated for three or four months.

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