- 2 parts Wild Turkey Rye
- ¾ oz. ginger syrup
- ¾ oz. fresh squeezed lemon juice
- dash of Angostura bitters
- dash of Peychaud bitters
Add first three ingredients into highball glass, fill with crushed ice and stir. Top off with dashes of bitters and garnish with mint spring.
Recommended with Wild Turkey Rye, Wild Turkey 101 Rye or Russell’s Reserve 6 Year Rye.