Ingredients
- 3/4 ounce bourbon
- 10 fresh mint leaves, plus mint sprigs, for garnish
- 3/4 ounce VSOP cognac
- 3/4 ounce rum, such as Smith and Cross
- 1/2 ounce Pineapple Syrup, recipe follows
- Dash of Peychaud's bitters
- Dash of Angostura bitters
- Blackberries, for garnish
- 1 cup sugar
- Handful pineapple chunks
Personal Notes
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