Herbaceous Julep

herbacious-julep-atwood-chicago-crdt-ray-anguiano
Artichoke-based Cynar lends a steady herbaceous hand to this updated Mint Julep recipe.

1½  oz. bourbon (Anguiano recommends Buffalo Trace)
¾ oz. Cynar
½ oz. simple syrup (1:1)
½ oz. fresh lemon juice
4 mint leaves
Tools: shaker, strainer
Glass: Old Fashioned
Garnish: mint sprig

Combine the mint and syrup in shaker and gently muddle the mint until slightly crushed. Add the rest of the ingredients to the shaker. Add ice and shake until chilled. Fine strain into an Old Fashioned glass filled with fresh ice. Garnish.

Adapted from a recipe by Ray Anguiano, Atwood Restaurant, Chicago