4 fresh mint leaves
1 3/4 ounces Canadian rye whisky
1/4 ounce Jägermeister
1/2 ounce pure maple syrup
4 dashes Angostura bitters
Make the mint ice: Put a mint leaf in 4 squares of a large ice cube tray. Fill with water and freeze until firm, about 4 hours.
Put a mint ice cube in a rocks glass. Stir the whisky, Jägermeister, maple syrup and bitters in a shaker with ice; strain into the prepared glass.
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