Gold Master
| 2 oz | rye whisky |
| 1/2 oz | Luxardo Maraschino liqueur |
| 10–15 | big spearmint leaves |
| 2 dashes | Angostura bitters |
| 2 drops | saline solution |
| 1 | mint sprig |
Blender muddle the mint leaves in the whisky (or, use a muddler on the mint leaves in the whisky). Shake all ingredients with ice, then double strain into rocks glass over a large clear ice cube. Smack a mint sprig between your hands to release the aroma then use it for garnish.
