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  • marthacamelliagrov

Lemony Whiskey Sours

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.

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