2 cups fresh lemon juice
2 cups granulated sugar
2 ounces fine whiskey
Sprig of fresh mint
Mix sugar and lemon juice to dissolve sugar. (This syrup can be kept for up to 2 weeks refrigerated.)
In shaker, add 2 ounces of syrup to 2 ounces of liquor, per serving and ice. Shake well.
Pour into a cocktail glass with 1 large ice cube or crushed ice.
Garnish with small straw and mint sprig.