Jonathan Ammons
2 ounces of good bourbon
.25 ounce St. Germaine
.25 ounce mint black tea syrup (see story for instructions)
Eight to 10 fresh mint leaves
Dash of angostura bitters
Gently muddle the mint and syrup in a rocks glass. (Don’t press too hard on the mint. Gently massaged mint releases its oils, but hard-pressed mint leaches bitter acids.) Add the spirits and swirl in the glass to mix slightly before adding enough crushed ice to fill the glass. Serve with a straw and a healthy sprig of mint for garnish.
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