Yield: 1 servings
|7 \N||Sprigs mint|
|½ ounce||Simple syrup|
Place six of the mint sprigs in a Collins glass. Add simple syrup and muddle the sprigs and syrup well. Add 1-½ ounce of the Bourbon and stir. Fill glass with ice cubes and add the rest of the Bourbon. Stir well and garnish with an orange slice, a lemon slice, and the final sprig of mint.
SIMPLE SYRUP: Place 1 cup sugar and 2 cups water in a heavy saucepan and bring to a boil. Boil for five minutes and transfer to a container to cool. Can be refrigerated for up to 6 weeks.
Recipe By : Joe Robertson