- 6 cl SIR EDWARD’S whisky
- 1 dash of Angostura bitter
- 1 tsp CANADOU sugar cane syrup
- 5 mint leaves
Pour the sugar cane syrup into a large glass, along with the fresh mint leaves. Crush with a pestle then fill with crushed ice. Add the whisky, then decorate with a slice of lemon and a sprig of fresh mint. Serve with a straw.