To make Simple Syrup:

Heat equal parts white sugar and water in a small saucepan on med-low heat until sugar dissolves. (I did ¼ cup sugar and ¼ cup water) Cool before use, and refrigerate in an airtight container (for up to 4 weeks).

For Cocktail:

Muddling fresh herbs with simple syrup is a great way to infuse flavor into a cocktail. Muddling is just a fancy way to describe the act of “crushing” herbs or fruit against the side of a glass to release juice and oil. Doing so lets the ingredients bind to the alcohol and other ingredients more readily. Smashing the leaves in the simple syrup releases their oils and juices into the liquid, and then spreads the flavor throughout the cocktail when shaken. If you do not have a cocktail shaker or a muddling stick,  that’s ok! To muddle the mint you can use the back of a spoon, and in place of a cocktail shaker, you can use a mason jar, a water bottle, a Tupperware container- anything that has an airtight lid so you can shake all the ingredients together and strain them out afterward.

1. Muddle 3-4 mint leaves and 1 oz simple syrup in a cocktail shaker for 30 seconds, or until leaves break down and release their juices.
2. Add 5 or 6 ice cubes, then pour over ice: 2 oz bourbon, 6 oz. prospect mountain white,  and a splash of each of the canned fruit juices (pineapple, peach and cherry).
3. Place lid on shaker, and shake for at least 30 seconds, or until shaker frosts, and the drink is icy cold. 

Add to pitcher:

¼ cup Diced Pineapple
½ cup Sliced Peaches
¼ cup Maraschino Cherries
Fresh Mint leaves to taste

Finally, strain the shaken cocktail into the pitcher, pouring over the fruit. (Covered pitcher may be stored in refrigerator for up to 1 week)

When you're ready to serve, add seltzer to each glass to taste, garnish with a sprig of mint, and enjoy!!!