Place mint leaves and syrup in a chilled cup and muddle.
Pack cup tightly with crushed ice;
add bourbon and mint sprig.

MINT SYRUP -
Boil 1 1/2 C sugar and 1 1/2c water 2 to 3 minutes or until sugar dissolves.
Remove from heat, add 15 to 20 fresh mint sprigs and cool.
Cover and chill for 24 hours.
Strain syrup and discard solids.

PEACH BASIL SYRUP -
Prepare mint syrup as directed, substitute basil for mint and add 2 - 5.5 oz cans of peach nectar and 2 teaspoons of vanilla extract.
For Julep, muddle with 1 peach slice.

PINEAPPLE-LEMONGRASS SYRUP -
Prepare mint syrup as directed, reducing granulated sugar to 1 cup, adding 1/2 cup light brown sugar to granulated sugar and water.
Remove from heat and stir in 1 cup pineapple juice, 2 Tbsp fresh lime juice and 3 (3 inch) pieces of fresh lemongrass.
For Julep, muddle with 1 small pineapple chunk.