This recipe comes from Southern Living magazine, probably 30 years ago. It's served me well.
To make about 20 mint juleps:
Combine 1 cup sugar with 1 cup water in saucepan. Bring to a boil, and cook, covered, for 5 minutes (do not stir). Let syrup cool.
Crush 1 cup fresh mint with fingers (there are lots of other ways to do this, too, some using a T-shirt!), or bruise with back of spoon. Place crushed mint in a jar, add cool syrup, cover, chill 12 hours. I usually let it go for a day or two. Strain, discard mint.
To serve: fill frosted glasses (or, better, silver cups) with crushed ice. Add 1 tablespoon of the syrup and 1 ounce of Maker's Mark Bourbon (the Official Burbon of the Steeplechase Party) for each serving. Stir well. Garnish with fresh mint. Enjoy.