Ingredients:

  • 8-10 fresh mint leaves
  • 15 ml honey syrup (1:1 ratio honey to water)
  • 1 pinch sea salt
  • 60 ml high-proof bourbon
  • 3 cups crushed ice
  • 3 large mint sprigs for garnish

Instructions:

  1. Place ice cubes in a Lewis bag and beat with a mallet until the ice reaches a 'dry snow' consistency. Keep in the freezer until immediately ready for assembly.
  2. Place 8-10 mint leaves and the honey syrup into the bottom of a chilled julep cup. Use a wooden muddler to press down firmly and give a half-turn; repeat 4–5 times to release oils without tearing the leaves.
  3. Fill the cup halfway with the prepared crushed ice and pour in the 60 ml of high-proof bourbon.
  4. Stir vigorously with a long spoon or metal straw until the exterior of the silver or glass vessel begins to frost.
  5. Pack additional crushed ice over the top to create a 'snow cone' dome that acts as a thermal seal.
  6. Gently slap the remaining mint sprigs against your hand to release aromatics and insert them into the ice next to the straw.