This cocktail, created by Corsair Distillery’s front-of-house manager Joe Dougherty, was all the rage at our Spring Farm Dinner at McKinney Farm in Franklin.
To prepare the Mint Syrup, mix together sugar, hot water and mint leaves. Stir until dissolved and let sit overnight. Strain out mint leaves the next day and enjoy!
For the cocktail, combine all ingredients in a shaker with ice. Shake and double strain over fresh ice. Garnish with lime and fresh mint.
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