We still have some mint, some of it usually survives late into the fall. It’d be a shame to let that go to waste. This recipe is adapted from one we found on Templeton Rye’s website.
- 2 oz rye
- 1 oz lemon juice
- 3/4 oz simple syrup
- 2 mint leaves
Muddle a mint leave in the bottom of a tumbler. Throw in some ice. Pour rye, simple syrup and lemon juice in a shaker with ice. Strain into tumbler. Garnish with remaining mint leaf.