Infuse the bourbon. Thinly slice fresh strawberries and cover with bourbon in a sealed container, using only enough bourbon to cover the strawberries. Let sit for 24 hours, then strain through a fine mesh sieve. Store in the fridge for up to a week.

Splash the tiniest bit of simple syrup into the bottom of a metal julep cup. Using your (clean) fingers, gently press the lemon verbena sprigs into the bottom and sides of the cup (the syrup will coat the leaves and help spread their oils).

Fill the cup completely with crushed ice. Pour the bourbon evenly over the ice. Pour the remaining syrup over the bourbon soaked ice.

Top with additional crushed ice, using your clean hands to pack a snow cone-like mound on top. Garnish with additional lemon verbena, and serve with straw tucked into the herb (for maximum aroma).