1 1/2 ounces bourbon (preferably Knob Creek)
1 1/4 ounces simple syrup (see Cook's Note)
1 ounce fresh lime juice
1/4 ounce cognac (preferably Martell Cordon Bleu)
5 fresh mint leaves, plus a sprig for garnish
Lime wedge, for garnish
To make simple syrup, heat equal parts sugar and water until the sugar dissolves; cool.
Photograph by Levi Brown
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