• 1 oz EH Taylor Small Batch Bourbon
• 1 oz Henry Ramos Gin
• .75 lime juice
• .5 oz demerara simple syrup
• 4 oz ginger beer
• 2 Mint sprigs
• 5 dashes Peychaud’s Bitters

In a mixing tin, combine EH Taylor, Henry Ramos, lime juice, and demerara syrup, then add ice and shake.  Strain into an old-fashioned or rocks glass filled with ice, and top the drink with ginger beer.  Stir the drink gently, then garnish with mint sprigs and several dashes of bitters.