- serves 1 people
- preparation 5 minutes
- difficulty Easy level
Ingredients
- 8 spearmint leaves, plus extra to garnish
- 15 ml of sugar syrup
- 60 ml bourbon whisky
Instructions
Add the spearmint to a glass. Add the sugar syrup. Lightly muddle the mint and sugar syrup with the back of a bar spoon.
Add the bourbon and a little crushed ice. Stir until ingredients are combined. Add your straw and cap with crushed ice so that it forms a small dome of ice.
Garnish with 2 mint sprigs.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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