INGREDIENTS
—3 oz. bourbon, scotch or cognac
—2 tsp. confectioners’ sugar
—2 sprigs fresh mint —crushed ice to fill one widemouthed pint Mason jar or julep cup

DIRECTIONS
1. Put the alcohol, sugar and mint in the jar and fill with ice.
2. Secure the lid and shake vigorously 50 times. The ice will bruise the mint so that it releases its flavor and the ice will melt a little and dilute the drink.
3. When well shaken, remove the lid and drink from the jar. If using a julep cup, muddle the mint with a silver spoon, crushing the mint against the ice and walls of the jar.

Courtesy of THE FORT, Morrison

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to lauren.pahmeier@tigeroak.com.

Theron Gore was recently named the chief marketing officer for East West Hospitality.

1. What are you looking forward to the most in your new role?

 

Our editorial advisory board sounds off about what’s happening in their sectors of the meetings and events world.