Mint Julep cocktail

Mint Julep

(partially extracted from wikipedia)

Mint julep is a cocktail originating in the southern United States based on mint and Bourbon-type whiskey. Mint precisely means mint and julep is a term that derives from the Arabic gulab and means water (ab) of roses (gul) and by extension indicates a sweet and fragrant aqueous syrup, in Italian giulebbo or giulebbe, whit mint. So mint julep is a sweet mint syrup, with the addition of crushed ice and Bourbon. Mint julep can probably be thought of as a mint granita with Bourbon and a garnish of mint leaves, in order to stimulate the sense of smell.

A little bit of history ...
It is believed that the origin of mint julep is obscure and never definitively known. The first appearance of mint julep in a book appears in the author John Davis published in London in 1803 and is described as a drachma of mint liqueur, drunk in the morning by the inhabitants of Virginia, in the United States .
It is not specified by Davis that the liqueur is actually Bourbon. So this is the confirmation that mint julep originated in 1800, in the southern United States. The spread of the drink was due to the US Senator Henry Clay of Kentucky who introduced it in Washington D.C. at the Round Robin bar of the famous Willard Hotel, during his stay in the city. The term julep, in the United States, properly indicated a little sugared water that was given to better swallow the tablets of some drug. Americans during the 1900s tasted not only Bourbon-based julep but also gin-based julep, made with juniper and gin, a thirst-quenching drink that is being forgotten.
I prepare it according to the IBA official recipe but with my own style.

Official recipe IBA

Longdrink

6 cl Bourbon whiskey
4 fresh mint sprigs
1 teaspoon powdered sugar
2 teaspoons water
In a highball glass gently muddle the mint, sugar and water.
Fill the glass with cracked ice, add Bourbon and stir well until the glass is frost.
Garnish with a mint spring.

I do not completely agree, since from so much information received (books, colleagues, etc.) the preparation must not have pieces of mint leaves inside.

In preparation, I extract the juice from the mint leaves by pounding them in a small mortar and adding a teaspoon of squeezed lime and a teaspoon of liquid sugar. Then filter everything to have a few centiliters of truly concentrated mint extract that will give

an exceptional flavor and aroma to the preparation.