Bring 2 1/4 cups of water to a simmer in a pot over medium heat. Add the torn fresh mint and stir gently to submerge it. Remove from heat, cover the pot, and let the mint steep for 15 minutes to fully release its oils and flavor into the water. This infusion is what gives these jello shots their authentic mint julep character. After 15 minutes, strain out the mint through a fine-mesh sieve, pressing gently on the leaves to extract all the flavorful liquid, then discard the solids. Return the infused water to the pot and bring it back to a boil.

Pour the lime gelatin powder into a large bowl. Carefully pour the boiling mint-infused water over the powder and stir vigorously for about 2 minutes until all the gelatin is completely dissolved and the mixture is smooth with no lumps remaining. I like to add the salt at this point—just a pinch dissolves easily and brightens the lime and mint flavors without making it taste salty. Let the mixture cool to room temperature for about 10-15 minutes, then stir in the bourbon whiskey and lime juice until well combined. The alcohol won't cook off, which is what we want here.

Pour the gelatin mixture into a 9x13 inch baking dish or similar size and cover it tightly with plastic wrap. Refrigerate for 1 to 2 hours until the jello is completely set and firm to the touch—it should jiggle slightly but not wobble when you move the dish. Once fully set, use a sharp knife to cut the jello into bite-sized squares. I recommend dipping your knife in hot water and wiping it clean between cuts to get clean edges and prevent sticking. Serve immediately, or cover and refrigerate until your guests arrive.