Boil mint until water turns green. Strain the mint in a glass pitcher. Add one cup of sugar for each quart of water while hot to create a mint syrup. Mint syrup can be kept refrigerated for three days.
Fill Mint Julep cup with ice, add one ounce of Bourbon and one half-ounce of Rum. Stir in your mint syrup until cup is filled. Add two drops of bitters and garnish with lemon and fresh mint.