At The Hawthorne in Boston, MA, bar owner Jackson Cannon offers his take on the Kentucky classic with Scotch standing in for bourbon.
Rub the mint on the inside of the julep cup and place in the bottom. Add simple syrup and gently press with a muddler. Add scotch and stir. Slowly add crushed ice while stirring and watch the frost form on the outside of the glass. Fill with crushed ice and garnish with a bountiful sprig of mint.