Simple syrup with mint and bourbon. Easy enough, right? There’s gotta be a trick to it, though.
The glass or silver goblet must be ice-cold. Muddle the mint with the syrup. Add crushed ice. Pour in bourbon. Stir. Garnish with more mint.
That’s it.
I haven’t made one in years, but I’d add this: as you’re muddling the mint and sugar, coat the sides of the cup with the syrup and crushed mint. Also, letting it sit in the fridge (as long as you can) makes it better. Stir only if you’re in a hurry.