Salvatore Calabrese has complied a stylish and helpful cocktail book. The cookbook gives the history with really posh photographs of both ads and cocktails.
4-5 fresh mint leaves
1 teaspoon superfine sugar
1 tablespoon cold water
1/4 cup Bourbon
Place 4-5 fresh mint leaves in a highball glass. Add 1 teaspoon superfine sugar and 1 tablespoon cold water. Crush the mint with the back of a bar spoon until the sugar is dissolved and the fragrance of the mint is released. Add 1/4 cup Bourbon. Fill glass with crushed ice and stir. Garnish with a sprig of mint, if desired.
Superfine sugar is more finely granulated than regular sugar and dissolves more easily. Substitute with regular sugar or grind regular sugar in a food processor until fine.