The Mint Yulep
This Ninja rite of Spring is the mint yulep to die for (or as the case may be, from). Use a traditional corn-mash (Kentucky-style) bourbon and a peppermint variety of fresh mint (there are many different mints growing out there). Yulep, by the way, is sometimes spelled with a “j” and (even worse!) pronounced that way by someone who doesn’t have any yelp left in him. Be a Yelper!
First, prepare a pitcher of mint sugar syrup – this can be done days in advance: in a heavy saucepan, mix roughly equal quantities of sugar and water, then keep on adding more sugar until no more will dissolve (about half again as much sugar as used initially should do it). May be heated to a boil, but do not scorch or caramelize. The hot syrup should be perfectly translucent; add more water only if the last grains of sugar refuse to dissolve. Now, take off the stove and add a bunch of mint (roughly equal in volume, loosely packed, to the quantity of sugar). The mint will wilt in the hot syrup. Let it steep while the syrup cools. After an hour or so remove the wilted mint pieces and chill the (now yellow-green) syrup in the refrigerator. When cold add one unwilted sprig of mint to float in the syrup as decoration. Try not to use warm syrup to make yuleps as this melts too much ice which overly dilutes the drink. 
Second, prepare a batch of finely-crushed ice – not smoothie-fine but gravelly. If feasible, stockpile ample crushed ice in the freezer in advance; you will need a lot of this: around one cup of ice per yulep. An old-style blender or ice crusher does a nice job; the traditional way (place chunks of solid ice in a canvas bag and pound with a wood or rubber mallet) also works well, particularly in the field.
Third, prepare each yulep, for immediate consumption. Use a metal cup if available, or glass, not plastic and never paper (which does not sweat properly). The traditional yulep cup is made of silver; a pewter mug or Jefferson cups also will do. Per yulep: start with one oz. syrup and two oz. bourbon, then add one cup crushed ice, insert a short sprig of mint for decoration, round off the top of the cup with more ice, and add a dash of bourbon on top for flavor (aka ‘kick’).
Best drunk in hot, humid weather at a races tailgate party when the yulep cup is dripping wet with sweat. Next best if consumed while watching the Derby Day action at Churchill Downs on TV. For proper Ninja preparedness, time so the second round is served at the bugle call to Post, with refills in hand before They’re Off. Excellent with Virginia ham biscuits or beef chili.
