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1. Place 1˝ teaspoons of sugar, 6 leaves of fresh mint and a dash of cold water in a highball glass. Use a muddler to crush the mint until it is well bruised and to dissolve the sugar.
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2. Fill the glass almost to the top with shaved ice, packing it down firmly. Pour in the bourbon and, with a longhandled bar spoon, use a chopping motion to mix it with the ice.
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3. Dry the outside of the glass with paper towels and place the glass in therefrigerator for at least an hour or in the freezer for about ˝ hour.The glass should be thoroughly frosted and the ice inside almost solid.
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4. Remove the glass from the freezer or refrigerator, touching the outside as little as possible with the bare hand so that it remains frosted; try to use paper towels or a napkin.
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5. Garnish the drink with the slices of lemon, "plant" the 2 or 3 sprigs of mint inthe ice, and sprinkle the 4 teaspoon sugar.
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6. Put the 2 or 3 drops of brandy on topand serve Mint juleps are frequently served in silver mugs, because better than glass, or in glass mugs with handles; the handles hand from touching the frosted surface.
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NOTE: It is a good idea coasters or napkins with mint juleps, as the frost from mugs melts and drips. Some recipes do not advise bruising bruised-mint version given here results in a pronounced if you do not care for this, do not crush the leaves.
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