The debate continues over whether or not to crush the mint leaves--we decided we like them crushed.
- Servings: 4
Source: Martha Stewart Living, August/September
- 6 tablespoons superfine sugar
- 6 tablespoons fresh lemon juice
- 24 mint leaves, plus 4 sprigs for garnish
- 2 cups finely crushed ice
- 1 cup bourbon
Combine sugar, lemon juice, and mint leaves in a pitcher. Crush well with a wooden spoon. Add ice and bourbon and mix well. Pour into silver tumblers, garnish with mint sprigs, and serve.