After a hot afternoon out watching Little League softball, I was in the mood for reducing, if only slightly, the giant patch of mint in our backyard. And so made two mint juleps: one for me, and one for the wife. Then just as they were mixed, I found that we were late for a birthday party, so I had to remove mine from the refrigerator after dinner. It survived stored at 35°F.
Build in a highball glass. Start with 1.5 tsp. sugar and just enough water to cover the sugar. Stir until the sugar is dissolved. Muddle 8 mint leaves with the sugar and water. Fill the glass with crushed ice, then add 2 oz. of bourbon. Stir until the glass is frosted. Garnish with a sprig of mint.