21 Club, New York City - May 2nd, 2014
Mint simple syrup:
- 1 bunch mint leaves
- granulated sugar
Crush mint leaves in quart container; fill container half way up with sugar; fill container with enough boiling water to cover sugar; stir to dissolve; cool; strain; seal container tight; store in refrigerator up to 3 weeks.
- mint leaves
- 1/2 oz. lemon juice
- 2 oz. premium Bourbon, such as Maker’s Mark
Muddle mint leaves, lemon juice, and 1 oz. reserved mint simple syrup in Collins glass; fill glass with crushed ice; add Bourbon; stir; garnish with bruised mint leaf.