By Deen Brothers
- Servings: 4
- 1 bunch fresh mint
- 4 teaspoons superfine sugar
- 4 teaspoons water
- 8 ounces 1 cup Tennessee whiskey
Reserve four big sprigs of mint for garnish. Fill three ice cube trays with the remaining mint leaves (two leaves per compartment). Top leaves with water and freeze.
In each of four 10-ounce highball glasses, put 1 teaspoon sugar and 1 teaspoon water; stir until sugar is dissolved. Crush the mint ice by putting it inside a clean kitchen towel and pounding with a hammer. Divide the ice among the glasses. Pour 2 ounces of whiskey into each glass. Stir and serve garnished with the reserved mint sprigs.