Mint Julep with Nitrous Oxide Cavitation

We use nitrous oxide cavitation to release the mint flavors without bruising or cooking, which would cause the mint to turn an unappealing brown and have some off flavors. I first heard of it from Dave Arnold (cited in Serious Eats); I borrowed the same technique to make a mint simple syrup from Gina Chersavani.

500 g White Sugar
500 ml Water
20 g Mint Leaves

500 ml Bourbon
20 g Mint Leaves

Heat the Sugar in the Water to dissolve, then let this simple syrup cool.
Using equal proportions by weight makes for a slightly sweeter simple syrup than doing it by volume (cups).
Put 500 ml simple syrup into an Isi whipped cream siphon with 20 g Mint Leaves;
charge with one Nitrous Oxide capsule and agitate for a couple minutes.
Release pressure, strain into container.

Put the Bourbon and its 20 g Mint Leaves into the empty Isi, charge with one Nitrous capsule, agitate for a couple minutes, release pressure, and strain into 750 ml bottle

Add 150 ml of the minty simple syrup and mix. Retain the extra syrup for other drinks.

To serve, pour a healthy shot over crushed ice.

I used mint from our garden and it's not as intense as some, so next time I'd bump up the mint in both the syrup and bourbon.