• 2 oz Bulleit Rye Whiskey
• 1/2 oz Aper­ol
• 1/2 oz fresh lemon juice
• 1/2 oz house made grenadine
• 1 egg white
• 6–8 choco­late mint leaves
• 3 drops of Pey­chaud’s Bit­ters for garnish
• 1 choco­late mint sprig for garnish

Add all ingre­di­ents into a cock­tail shak­er except choco­late mint and Pey­chaud’s Bit­ters. Dry shake or use a hand held frother to incor­po­rate the egg white. Pick 6–8 choco­late mint leaves place in your hand and smack with your oth­er hand, then toss into the cock­tail shak­er. There is no need to mud­dle the mint, it’s overkill. This is fresh mint from the gar­den so believe me it will incor­po­rate into the cock­tail. Add ice to your shak­er and shake. Dou­ble strain into a chilled cock­tail glass. Gar­nish with one choco­late mint sprig and three drops of Peychaud’s Bitters.