Heat of the Moment

1 12 oz Rye (I used Rittenhouse Bonded)
12 oz Zucca (Sfumato would work too)
12 oz Amaro Montenegro
12 oz Demerara syrup (1:1)
4 lf Mint (4-6 leaves)
1 spg Mint (1-3 sprigs as garnish)
Muddle mint in syrup and liqueurs in a double old fashioned glass. Remove mint, add rye, and stir to mix. Fill with crushed ice, garnish with mint sprigs, and add straws.
For Loyal Nine's Yacht Rock Sundays, I wanted to create a Julep, and since I already had a Bourbon drink on the menu, I opted for rye. I also wanted to take an amari route, and i remembered how Zucca worked well with mint in other recipes. Amaro Montenegro seemed like it would sooth those bitter notes, but it still needed some demerara syrup to find its happy resting place. Named after one of the songs on the Sunday night Spotify list.
FRY 2015
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