1 oz Angostura Bitters
1 oz Simple Syrup
8-10 leaf Mint
Muddle mint leaves in simple syrup. Add the rest of the ingredients and crushed ice, stir, and add more crushed ice to form a cone on top of the drink. Garnish with mint sprigs.
Two Fridays ago, I plucked some mint from the garden to make a drink I spotted in Gaz Regan's 101 Best New Cocktails email called the Magic Julep. With an heavy dose of Angostura Bitters, Giuseppe Gonzalez's creation at Suffolk Arms reminded me of a bit of his other works including the Stormy Mai Tai, and the Fernet in the Julep reminded me of Ryan Lotz's Thin Mint Julep and Nick Jarrett's Prizefighter.