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Inside a julep tin, slap mint leaves then add whiskey and simple syrup. Add crushed ice half way up in the tin. Swizzle with a mixing spoon or swizzle stick until liquid reaches over the ice. Top with additional crushed ice. Garnish with Mint Sprig and powdered sugar.
Chris Amirault is an award-winning bartender, consultant, and entrepreneur. His work has been recognized by Tales of The Cocktail, Zagat 30 under 30, and the Star Chefs Rising Stars Program. Currently, Chris is the Head Mixologist of the Maybourne Hotel in Beverly Hills where he oversees creative endeavors for five different outlets. In a fast-moving digital age, he hopes that bars and cocktails can be vessels shared by guests allowing them to take a moment and connect with themselves and each other through ingredients, spirits, and nostalgic memories.