Instructions: Make the mint extract using only the tender spring spearmint leaves. Throw away the darker leaves and the stems.

Start intense bruising of the mint by wrapping it in a clean t-shirt and twisting it.

From a 750ml bottle of Makers Mark, pour 1/2 cup of Makers into a small bowl and dip t-shirt containing mint into it to make the mint extract.

Pour balance of 750ml of Makers Mark into a 1.0 liter pitcher.

Pour in simple syrup mixture which is equal amounts of granulated sugar and water mixed, brought to a light boil. Add 3 1/2 parts bourbon with 1 part simple syrup (approximately 8 ounces). Add mint extract to taste (approximately 2 3 tablespoons).

Pour mixture back into the bottle and leave in the freezer for 2 to 3 days.

Take Mint Julep mix out of freezer and pack cups with crushed ice. Hint: silver cups work best. Insert straws to the bottom of each cup and trim them 1 inch from the top of the cup.

Pour 3 ounces of the Julep mix into each cup. Place mint garnish next to straw and sprinkle lightly with powdered sugar.

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