Take your rock and rye to the next level with this funky Mint Julep variation, created by mixologist Trevor Landry.
- 1 oz. Slow & Low Rock and Rye
- 1 oz. brandy
- 1 oz. mint-infused simple syrup (see note)
- Several spritzes of funky Jamaican rum
- Garnish: mint sprig
Add mint syrup, Slow & Low, and brandy to a rocks glass with crushed ice and give a quick stir. Top off with additional crushed ice and spritz the top with several sprays of Jamaican rum. Garnish with a healthy sprig of mint.
Note: To make mint-infused simple syrup, heat and stir 1 part sugar and 1 part water until sugar is dissolved. Add fresh mint leaves to the hot liquid (1-2 mint leaves per ounce of liquid), cover, and let steep. Once cooled, strain out the mint. If a stronger mint taste is desired, heat the liquid again and repeat the process of adding more mint leaves, steeping, and letting cool.