In honor of the state's 220th anniversary, Liquor.com advisory board member David Wondrich created this refreshing Bluegrass tipple.
- 2 tsp Sugar
- 1/2 oz Water
- 6 Mint leaves
- 2 oz Unaged corn or rye whiskey
- Garnish: mint sprigs
Add the sugar and water to a highball glass and stir until the sugar has completely dissolved.
Add the mint leaves and press lightly with a muddler.
Pack the glass with finely cracked ice (wrap cubes in a towel and bash the bejeezus out of them with something hard and heavy) and then add the whiskey.
Stir, add more ice to make up for any shrinkage and garnish with two or three sprigs of mint and a straw.