Recipe courtesy of Cynthia Collier, New Orleans
Put sugar on a plate. Moisten the rim of a glass (if you have a silver julep cup, that's even better) with a damp towel.
Press rim of glass into some of the sugar to coat.
Put leaves and simple syrup into glass.
Crush leaves very gently with a pestle, just enough to bruise them.
Fill to the brim with crushed ice, then pour in bourbon to cover ice.
Stir one turn with a swizzle stick.
Garnish with a leafy sprig of spearmint.