(recipe, Sheila Hibben)
This classic (and potent) summertime cocktail comes from Kentucky. Increase the ingredient amounts to make more than one cocktail.
- Crushed ice
- 1 tsp. simple syrup
- 1 to 1½ jiggers fine old bourbon whiskey
- 7 to 8 mint sprigs
- Into a well-chilled silver goblet or heavy glass goblet, put crushed ice to within 1 inch of the top. Add the simple syrup (equal parts sugar and hot water, stirred till the sugar is dissolved) and the whiskey; stir round and round until a heavy frost is formed on the goblet. Put in the mint sprigs and serve.