Recipe courtesy of La Distillerie

P'Tit Joueur

This riff on the mint julep calls for Canadian rye whisky. The liquor isn't as sweet as Kentucky bourbon, but the bartenders make up for that with a splash of maple syrup.
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  • Level: Easy
  • Total: 4 hr
  • Active: 5 min
  • Yield: 1 cocktail
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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


  1. 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.
  2. 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.