Ingredients

250 ml bourbon
1/2 cup torn mint leaves, bruised plus extra to garnish
2 cups crushed ice
1/4 cup sugar syrup (see recipe below with Chelsea Caster Sugar)

Method

Place all ingredients except garnish in a blender or shaker and mix. Pour into two mint julep cups or glasses. Top up with ginger ale or lemonade to dilute if desired.
Garnish with whole mint leaves

Sugar Syrup
Mix twice the quantity of Chelsea Caster Sugar to water in a small saucepan e.g. two cups of sugar to one cup of water. Heat gently, stirring to dissolve the sugar, then bring to the boil and simmer until you have a syrupy consistency. Cool and store covered in the fridge.

Also in this image, check out:
Summer Sangria
Watermelon and Lime Slushie