- 12 fresh mint leaves, plus a bunch for garnish
- 1 oz Heaven’s Door Straight Rye Whiskey
- 1 oz Pierre Ferrand Cognac
- ½ oz Fig syrup
Serve in: Julep cup
Garnish: Mint Bunch
Ice: crushed
Preparation: Shake all ingredients in a tin with ice. Fill a chilled julep cup halfway with crushed ice. Use a fine mesh strainer to strain cocktail into the julep cup. Top with a heaping scoop of crushed ice. Take a bouquet of mint leaves and clap it in the palm of your hands to awaken the aromatics, then press the stems firmly into the top of the cocktail.
