2-2.5 oz. OYO Bourbon, Michelone Reserve
1 bar spoon powdered sugar (can sub .5 oz. simple syrup)
6-8 fresh spearment leaves
1 large spearment sprig
In a Boston shaker or a tall mixing glass, mix one barspoon of powdered sugar softly muddled with 6-8 spearmint leaves to create a minty “paste.” Add 2 oz of OYO Bourbon (Cognac or whiskey can be used for a twist) and whole ice. Shake lightly. Strain over fresh crushed ice in a pewter Julep mug. Garnish with very large mint sprig (spanked to release essential oils for aroma) and a straw.
For another twist, you can sub the sugar with .5-1oz of a liqueur to add flavor (to taste), including St Germain (Elderflower), Domain de Canton (Ginger), Cointreau (Orange), or Amaretto (Nutty).
Add berries or peaches to the classics recipe for a fruity julep. Pull back on sugar if the fruit is really sweet on its own