Recipe by Davy Butterworth of Decca in Louisville, Kentucky
For the mint syrup:
¼ cup mint leaves
1 cup organic cane sugar
For the julep punch:
1 liter Old Forester Signature bourbon
8 ounces mint syrup
4 ounces soda water
1 ounce lime juice
¾ ounce Herbsaint
Garnish: Mint sprigs, powdered sugar
Make the mint syrup: In a small pot, heat 1 cup water, then steep mint leaves for 5 minutes. Add cane sugar and heat until sugar dissolves and mint leaves wilt. Set aside to cool. Strain leaves and refrigerate syrup until ready to use.
Make the julep punch: In a large pitcher, stir together all ingredients except garnishes. To serve, pour into a glass or julep cup filled with crushed ice and garnish with a mint sprig and powdered sugar.