Nutrition per serving may change if servings are adjusted.
¾ cup fresh mint leaves, plus 6 sprigs for garnish
2 tablespoons superfine sugar (see Tip)
2 cups chilled plain seltzer water
¾ cup Kentucky bourbon
6 cups crushed ice
Place mint and sugar in a medium pitcher. Using a muddler or the handle of a wooden spoon, muddle for about 60 seconds by pressing the mint against the bottom of pitcher to release its fragrance. Do not tear or shred the mint. Add seltzer and bourbon; stir to dissolve the sugar. Divide ice among 6 rocks glasses and pour the bourbon mixture over the ice. Garnish each glass with a sprig of mint.
Tip: Bartenders swear by superfine sugar for cocktails because it dissolves almost instantly. You can find superfine sugar in the baking section of most supermarkets, but you can make your own by whirling granulated sugar in a blender or food processor for 1 minute until it is as fine as sand. After you stop the machine, let the sugar settle for a few minutes before removing the lid to avoid a cloud of sugar dust.