WHISKY GINGER LEMONADE
(makes 8 cups)
¾ cup granulated sugar
¾ cup water
1 ½ cups fresh lemon juice (from approximately 6 lemons)
½ cup fresh mint leaves
2/3 cup whisky
6 cups ginger ale
Additional lemon slices (for garnish)
In a small saucepan, combine granulated sugar and water and heat over medium heat. Heat until sugar dissolves into water and mixture is clear. Simmer 1-2 minutes, then remove from heat.
Add lemon juice, mint leaves, and Bourbon, then let mixture cool.
Pour mixture through a fine strainer into a large pitcher to remove solid particles and mint leaves. Add ginger ale and stir to combine. Add ice, lemon slices, fresh mint leaves, and serve cold.
(Optional) To add a bit of sweetness, add a bit of water, to a shallow plate. To another shallow plate, add coarse white sugar. Dip the open end of glasses onto the liquid plate, then onto the sugar plate to create the sugar rim.