Creator: Jake Kenny
Bar/Restaurant: The Royal
City: Washington, D.C.
1.5 oz Peloton Mezcal
.5 oz 2:1 simple syrup
.5 oz Dolin Dry Vermouth
handful of mint leaves
Combine everything in a rocks glass or julep cup, leaving a few mint leaves or a sprig to the side. Gently press the leaves to extract the aromatic oils but remove before they impart any bitterness and add 1 cup of crushed ice. Swizzle gently for a few seconds and then top with crushed ice, paper straw and remaining mint leaves for aromatics. Cheers!