Mint Julep

School starts tomorrow, but this is the only lesson I feel like teaching tonight.

First:
Simmer a cup of filtered water in a small pot. Add three quarters of a cup of powdered sugar. Stir it a lot to make sure the sugar is fully in suspension. Once it's completely dissolved let it cool to room temperature. This is called simple syrup (I sometimes make a three cups of this and keep it in the fridge so I'll have it on hand).

Next:
Drop a fifteen or twenty mint leaves into the bottom of a Collins glass. Add about a tablespoon of water and muddle vigorously.

Then:
Add three ounces of bourbon or rye (I prefer Maker's Mark, but almost anything will do). Pour this into a shaker using a strainer to remove the mint leaves. Pour the now leafless mixture back into the Collins glass full of ice and top with simple syrup until the glass is full. Shake or stir and serve with your choice of garnish.