Fill a cocktail glass or highball glass with crushed ice, packing it firmly to chill the glass while you prepare the drink. Take your large mint sprig and give it a sharp slap between your hands to release the aromatic oils—this is what gives the drink its signature minty fragrance and flavor. Set the slapped mint aside for garnish.

Pour out about half the ice from your chilled glass. Add the 12 fresh mint leaves to the glass and gently muddle them by pressing and twisting with a muddler or the back of a spoon—don't crush them aggressively or they'll become bitter. I like to muddle just enough to bruise the leaves and release their oils, not pulverize them. Add the bourbon and Angostura bitters, stirring gently to combine the flavors.

Pour the sweet tea into the glass, stirring well to combine it with the bourbon and bitters mixture from Step 2. The tea brings sweetness and a slight tea complexity that complements the bourbon perfectly. Continue stirring for about 15-20 seconds to chill the drink and fully integrate all the flavors.

Top the drink with additional crushed ice, filling the glass completely. Place the slapped mint sprig from Step 1 on top as both garnish and aroma enhancer—it will release mint fragrance with every sip. Add the lemon wheel by resting it on the rim or dropping it into the drink for both visual appeal and a subtle citrus element.

Place a straw in the glass and serve immediately. I always make sure the straw goes through the mint sprig so drinkers get that minty aroma with each sip—it really enhances the whole experience.