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Ingredients
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Cocktail
Optional / Tools
Method
Cocktail
Prepare glass
Fill a rocks glass about three-quarters full with crushed ice and set aside to chill while you mix the cocktail.
Muddle aromatics
In a cocktail shaker or mixing glass, add 2 lemon wedges (reserve one wedge for garnish if desired) and the fresh mint leaves. Add the simple syrup. Using a muddler, gently press and twist about 6–8 times to release lemon oils and mint aroma without shredding the mint into tiny bits.
Build cocktail
Add 2 oz Bulleit Bourbon, 0.75 oz fresh lemon juice, and 0.75 oz simple syrup to the shaker with the muddled lemon and mint. Add a large handful of crushed ice (about 1 cup).
Shake
Cap the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is cold and a light froth has formed.
Strain and serve
Dump the chilled crushed ice from the rocks glass. Fill the glass with fresh crushed ice. Double-strain the shaken cocktail over the fresh crushed ice using a Hawthorne strainer and, if available, a fine mesh strainer to keep small mint bits out. Alternatively, you may pour the entire shaker contents into the glass if you prefer mint pieces.
Simple Syrup (if making fresh)
Combine equal parts granulated sugar and water (for example, 1 cup sugar and 1 cup water) in a small saucepan. Heat over medium, stirring until the sugar is fully dissolved. Do not boil. Remove from heat and cool to room temperature. Store in a sealed container in the refrigerator for up to 2 weeks. Use 0.75 oz of this syrup for the cocktail.