• 60 ml. Belgrove White Rye
    • 15 ml. Demerara or simple syrup (1:1 sugar:water)
    • 4-5 mint stalks


  1. Put syrup, rye, and 8-10 mint leaves into a rocks or julep glass. Muddle gently, just to release the oils.
  2. Fill with crushed ice, mounded over top of glass. Insert 2 mint stalks into ice. Insert drinking straw into ice next to mint. (Make sure drinking straw is cut so that your nose is immersed in the mint while drinking.)