Jamie Magazine
By Phillippa Spence
Ingredients
caster sugar
8 fresh mint leaves, plus a few extra to serve
1 small handful of raspberries
ice cubes
50ml bourbon
Method
- Make a simple sugar syrup by heating one part sugar to two parts water in a pan over a medium-low heat. Heat until the sugar dissolves, then place 1 teaspoon of the mixture into a tumbler.
- Add the mint and raspberries, and muddle. Set aside to macerate for 10 minutes.
- Remove the mint and strain the drink into a clean glass.
- Crush some ice and add a small handful to the glass, then pour over the bourbon. Stir, and finish with more crushed ice and fresh mint leaves.
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