12 ounces peppermint (rinsed stemmed, this is 6 large bunches of mint or 6 cups)
1 pound lemons, juice only (1 1/2 cups lemon juice -- I used 9 lemons)
1 pound oranges (juice and grated peel, you need 1 1/2 cups orange juice plus 3 tablespoons orange peel -- I used 6 oranges)
5 cups water, cold

4 cups sugar
2 1/2 cups whiskey (bourbon)
Ice, crushed

Nutritional

Serving Size: 1 (336.6 g)
Calories 460.1
Total Fat - 1.6 g
Saturated Fat - 0.6 g
Cholesterol - 5.8 mg
Sodium - 156.6 mg
Total Carbohydrate - 95.7 g
Dietary Fiber - 1.1 g
Sugars - 94.2 g
Protein - 4.1 g
Calcium - 79 mg
Iron - 0.2 mg
Vitamin C - 20.6 mg
Thiamin - 0.1 mg

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Step by Step Method

Step 1

In a heatproof bowl combine the mint, the juices and the grated orange peel). In a saucepan over high heat add 5 cups water and sugar and bring to a boil and stir until sugar dissolves. Boil until syrup is reduced to 5 cups (10 minutes). Pour the hot syrup over the mint and juices and let stand for 15 minutes. Chili uncovered until cold, cover and chill for one day.

Step 2

Strain until a large pitcher, pressing on the solids (discard solids) and then add the bourbon and 2 cups of crushed ice and stir until ice dissolves.