- 2 ounces single malt scotch (Cannon recommends 16-year-old Lagavulin)
- 1/2 ounce simple syrup
- Small fistful mint
Rub the mint on the inside of the julep cup and place in the bottom. Add simple syrup and gently press with a muddler. Add scotch and stir. Slowly add crushed ice while stirring and watch the frost form on the outside of the glass. Fill with crushed ice and garnish with a bountiful sprig of mint.