1. Completely dissolve the sugar into the distilled water over low heat and set aside to cool
2. Line a small bowl with cheesecloth, place the mint leaves on the cloth and pour 3 ounces of bourbon on top
3. Submerge the leaves and soak for 15 minutes
4. Wring out the bourbon using the cheesecloth back into the bowl, repeat the process two more times and set aside
5. Pour 3-1/2 cups of Maker’s Mark into a glass pitcher and add 1 cup of the simple syrup
6. Add the mint infused bourbon 1 tablespoon at a time, stir and smell
7. Step away and clear your nose, smell again and add another tablespoon IF you want a stronger aroma. This usually takes about three tablespoons, but will vary according to your specific batch of mint. You be the judge of when you like it.
8. When it’s just right, like goldilocks says, refill the empty Maker’s bottle and refrigerate 24 hours to give the flavors time to harmonize

Serving

1. Fill each silver julep cup or glass half full with crushed ice
2. Insert a sprig of mint to each cup, pack with more ice until it forms a mound about 1″ over the cup
3. Insert a straw cut to an inch over the cup to force your nose near the mint sprig when you take a sip
4. Wait for the cup to become frosted and pour the julep mix over the ice
5. Sprinkle the powdered sugar over the top