From: Ray Anguiano, Atwood Restaurant, Chicago.

1 ½ oz. Buffalo Trace bourbon
¾ oz. Cynar liqueur
½ oz. rich simple syrup (2 parts sugar: 1 part water)
¼ oz. fresh lemon juice
4 mint leaves, muddled

Combine all ingredients in a shaker. Fine strain and pour into a coupe glass. Garnish with mint sprig.