2 oz cask strength rye (Redwood Empire Emerald Giant, so good)

Juice of one lemon

Demitasse spoonful of sugar

10 leaves homegrown mojito mint

3-4 oz topo chico

Muddle mint with sugar, squeeze in lemon, muddle more. Add whiskey, shake with ice, add the sparkling mineral water, strain through mesh over fresh crushed ice, garnish with mint sprig.

This is delicious. Not much sugar at all, mostly lemon so the water does help, the mint comes through, and the whiskey does too - it’s a tart fizzy mint whiskey lemonade.