Mix sugar and water and muddle with mint (reserving one sprig) until sugar is dissolved and the mint oils are released.

Leave for a few minutes then transfer to a Collins Glass or a more traditional Silver Cup.

Add crushed ice to the glass, and stir in the bourbon. Top with more ice and the reserved mint sprig.

Rinse mint leaves and remove any thick stems. Set aside. Put ginger ale in the refrigerator to chill.

Mix lemon juice, sugar, and water in a small saucepan. Heat and stir until sugar is dissolved. Chill.

Pour chilled lemon juice mixture over mint leaves and refrigerate for 30 – 60 minutes.

In a large pitcher mix lemon juice-mint mixture, ginger ale, and ice. Stir vigorously until the pitcher is frosted and serve.