- Step 1
Place 2 teaspoons sugar and 1/4 cup dry ginger ale in two 1 1/2 cup-capacity highball glasses. Stir to dissolve sugar.
- Step 2
Divide mint between glasses. Using a muddler or wooden spoon, press leaves until lightly bruised. Divide bourbon and ice between glasses. Stir to combine, leaving mint at base. Serve with mint sprigs and straws.
To crush ice, place in a plastic bag. Seal. Wrap in a tea towel. Place on a chopping board. Pound with a rolling pin until ice is crushed.