Up until a few months ago, every person I met expressed a keen dislike of the Southern specialty known as the Mint Julep. Complaints generally ranged from “bland” to “too strong,” but in my quest to learn as much as I can about tending bar, I can afford to leave no drink unmade.

Surprisingly, the Mint Julep is neither bland nor too strong—unless, of course, you’re using Booker’s bourbon, which can be overwhelming for the Jack Daniels palette. The key to this one is the fresh mint. Be generous with it, and make sure it’s well muddled, or this is going to taste like bourbon with sugar and green floating things that get stuck in your teeth.

3 oz bourbon
1 oz simple syrup
10 mint leaves

Muddle mint leaves, simple syrup and one ounce of bourbon in a highball glass. Fill glass with crushed ice nearly to top, then add remaining bourbon. Stir and serve.

If you’re not a bourbon drinker, this probably isn’t for you. If you are a bourbon drinker, however, the mint adds a lovely, refreshing note to the sweeter bourbon flavor, which is further diluted by the crushed ice. A few sips of this and you’ll know why this is the drink associated with the hot, muggy summers of the South.