INGREDIENTS2 oz. corn whiskey
1. Make the mint simple
syrup: Combine sugar, water, and mint in a small saucepan over medium heat, and
stir until sugar is completely dissolved. Simmer until reduced slightly. Remove
from heat and allow to cool before straining. Will keep for up to 3 weeks in
2. Make the sweet and sour: Combine lemon juice, lime juice, sugar, and water in a pitcher. Stir vigorously until the sugar dissolves.
3. Combine the whiskey, grapefruit juice, sweet and sour, and mint simple syrup in a shaker over ice. Shake well and strain into a rocks glass over fresh ice. Garnish with a mint sprig.