GSN Review: Cocalero Negro

Cocalero Negro is the newest addition to the Cocalero family, a portfolio featuring South American-inspired botanical spirits. Since its international release in 2013, the Cocalero brand has experienced surging popularity as top bartenders and mixologists look for more low-ABV options and interest in botanical spirits continues to rise. While Cocalero Negro is not easily categorized, it spans many current popular trends, including low ABV spirits, botanical liquors, spiced liquors, non-gin juniper-influenced spirits, and playfully colorful cocktail components. Cocalero Negro is infused with a proprietary recipe of natural botanicals and herbs.
“During my travels in South America, visiting Bolivia and surrounding countries, I was taken by the rich culinary traditions there, often involving the Aji Panca,” comments John Ralph, CEO of Intrepid Spirits. “A deeper dive led me to historic references of the chili’s use by the Inca Empire in ancient ceremonies and rituals. I am delighted by the flexibility of the flavor profile—it pairs perfectly with everything from ginger beer to soda water, from margaritas to hot chocolate.”
Cocalero Negro, in deference to its South American roots, is inspired by a variety of Andean herbs and spices, including the Aji Panca. These peppers are a deep red when picked, showing a rich smoky tang and mild spice. When dried in the Andean sun they turn black and gain a further level of complexity, accentuating their depth of flavor. Aji Panca is a cornerstone of many traditional South American dishes.

GSN’s Remarks: While were not entirely impressed with the flavor of the standard Cocalero, with this new expression, they hit it out of the park. Adding the warm and effusive heat of the chiles brings everything into balance. The herbality, the grassiness, the sweetness of the liqueur, and the unique spiciness of the Aji Panca all work together to create a wonderful whole. We could drink several shots of these, but also this is absolutely a perfect ingredient for cocktails that would normally call for a ginger liqueur, or tiki-styled libations where you’re looking for a little something extra. Overall, we highly recommend this new product for your bar. GSN Rating: A+

For more information go to: Cocalero

GSN Review: Tia Maria Matcha Cream Liqueur

Tia Maria Cold Brew Coffee Liqueur recently announced the launch of Tia Maria Matcha in the U.S. Market. Created with natural Japanese green matcha tea extract, it provides a natural caffeine and floral twist on the creamy liqueur.

“With the launch of Tia Maria Matcha, we are bringing our consumers a truly unique product while infusing excitement into the brand. Matcha is extremely popular in coffee shops and it is known around the world for its earthy notes and natural caffeine, so pairing it with our premium Tia Maria flavor was a complimentary fit.” said Ignacio Llaneza, Vice President Brand & Trade Marketing at Disaronno International LLC.

Tia Maria Matcha encourages consumers to slow down from busy schedules and “take your matcha time.” Reinforced with the hashtag #takeyourmatchatime. Tia Maria Matcha proposes a new ritual by mixing two teaspoons of sugar and one teaspoon of matcha powder in a dish and rimming the glass of their Tia Maria Matcha serve. (see below)

GSN’s Remarks: We’ve been hoping someone would make a matcha cream liqueur, and here it is! We really are impressed with the flavor profile, which has the slight bitterness of matcha, but also balanced with a gentle sweetness wrapped in a milkshake-like texture. Plus, the color is very appealing in the glass. Overall, this is well done, original and something that will appeal to tea lovers. GSN Rating: A

For more information go to: Tia Maria

The perfect Tia Maria Matcha serve includes:

Tia Maria Matcha Ritual
Method:

  • Mix two teaspoons of sugar and one teaspoon of matcha powder in a dish
  • Chill your glass for 10 minutes or wait until you have moisture on the glass
  • Dip the glass rim into the mix of matcha powder and sugar
  • Fill the glass with ice and add Tia Maria Matcha

Matcha-Tini
Ingredients:

  • 40 ml Tia Maria Matcha
  • 40 ml Vodka

Method:

  • Create your perfect green matcha rim on half of a coupe or martini glass
  • Pour Tia Maria Matcha and vodka into a cocktail shaker. Top up the shaker with ice.
  • Shake the ingredients together. Pour in the contents of the shaker using a strainer and sieve into the glass.

GSN Brews News: June 8th 2021 Edition

San Francisco’s 21st Amendment Brewery has launched Tasty Double IPA, the latest addition to the hop-forward line of beers produced by the brewery. This release is made with Calypso, El Dorado, Mosaic, Amarillo, Idaho 7, and Cashmere hops, and comes in at 8.5% abv. The beer is rolling out now in 6- and 12-packs across the brewery’s 33-state distribution footprint.

San Francisco-based Hotaling & Co. has launched a new line of canned cocktails using Luxardo’s bitters and aperitivos. The new venture is debuting with three releases—Sour Cherry Gin & Tonic, Bianco Spritz, and Aperitivo Spritz—all at 10% abv and available in 250-ml. cans. The new RTDs are now available in 4-packs for $20 at Whole Foods and Total Wine locations in California, Arizona, Texas, Colorado, Connecticut, Minnesota, Missouri, Massachusetts, Maryland, New Jersey, Louisiana, Nevada, Washington, Kentucky, Michigan, Illinois, and Indiana.

Courtesy of Shanken News Daily

GSN Spirited News: June 8th 2021 Edition

Campari America has launched the latest limited-edition whiskey from the Wild Turkey Distillery: Russell’s Reserve 13-year-old. The 57.4% abv Bourbon is non-chill filtered and bottled at barrel strength, and showcases the combined decades of experience in the industry from master distillers Jimmy and Eddie Russell. The whiskey is now available across the U.S. for a limited time at a suggested price of $70 a 750-ml.

Conecuh Brands has released two new whiskies in the Clyde May’s family. First up is Clyde May’s Special Reserve Straight Bourbon, a new 55% abv permanent addition to the portfolio. It’s aged for five years and retails for $70 a 750-ml. Conecuh has also unveiled this year’s edition of Clyde May’s cask strength release, a 13-year-old Bourbon bottled at 56% abv, which is available in limited quantities for $180 a 750-ml.

Brown-Forman has added a new single barrel rye to the Old Forester brand. The unfiltered rye whiskey is bottled at barrel proof and is the first expansion for Old Forester rye since the whiskey was introduced in 2019. Old Forester Single Barrel Rye is now available across the U.S. for around $80 a 750-ml.

Danish whisky brand Stauning, part of the Diageo-backed Distill Ventures portfolio, is launching in the U.S. Initial offerings include Stauning rye whisky (48% abv, $80), Stauning Kaos triple malt (46% abv, $90), and Stauning Smoke (47% abv, $100), a peated and heather smoked malt. Situated on a fjord in West Jutland on the west coast of Denmark, Stauning’s whiskies are made from local grain, floor-malted in-house, and distilled in 24 direct-fired small copper pot stills.

Roscoe, New York’s Do Good Spirits has announced the latest version of Bootlegger New York Craft Barrel Aged gin. The 46% abv spirit is made with juniper, orris root, coriander, lemon verbena, and bitter orange peels before maturing in 30-gallon barrels used to age the distillery’s Bourbon. Bootlegger Barrel Aged gin is available in limited quantities at the distillery’s tasting room and through its website for a suggested price of $55.

Beam Suntory has released the second bottling of Booker’s Bourbon for 2021: Tagalong Batch. This edition aged for six years and five months and comes in at 63.95% abv. Tagalong Batch gets its name from the story of Booker Noe learning the family business from his grandfather Jim Beam by tagging along to the distillery. The whiskey is rolling out now in limited quantities across the U.S. where it will retail for a suggested price of $90 a 750-ml

Courtesy of Shanken News Daily

GSN Alert: June 10th – World Gin Day

world-gin-day-20141-lst136433In honor of World Gin Day, here is a list of the gins that Good Spirits News has reviewed over the years.  Hopefully you will pick up a bottle and make yourself a favorite gin cocktail.

 

 

GSN Review: Carolans Cold Brew

Carolans Irish Cream, recently launched Carolans Cold Brew. With a foundational flavor of Irish Whiskey blended with farm fresh cream and naturally harvested honey, Carolans Cold Brew offers a new flavor experience on its own, over ice, mixed in coffee or in a cocktail. One in four consumers mixes Irish Cream with coffee, according to Ireland’s Department of Agriculture, and the Cold Brew beverage category itself is growing at double digits. Carolans Cold Brew also builds on the success of Carolans Salted Caramel as the second line extension to the family.

GSN’s Remarks: We actually prefer this over the flagship Carolans for two reasons. The coffee tempers the overall sweetness of the liqueur, and it also has a slightly bitter tinge which makes it less like a dessert in a glass and more like a mixed drink. CCB tastes better very cold, and will stand up to dilution if served on the rocks. At only 17% ABV, this could be a new brunch favorite. GSN Rating: A-

For more information go to: Carolans

GSN Review: Bushmills The Original, Black Bush and Red Bush Whiskies

At one time there were many hundreds of different Irish whiskeys. Over the years these have disappeared. Only Bushmills, the oldest and a handful of others established prior to the 20th century have remained. Another unique aspect of the Old Bushmills Distillery is that malt distilling, blending, maturation and bottling are all carried out on the same site.

The distillery is situated on the rugged north coast of Ireland and holds the title of Ireland’s oldest working distillery. Bushmills has offered a generous range of triple distilled blends and single malts for over 400 years. Among the first of the Irish whiskeys to be imported to the U.S., American drinkers fond of whiskey and other brown spirits have enjoyed the range of characterful smooth spirits from Bushmills since the 1800s.

GSN was sent three different expressions from their expanding portfolio.

The Original: Light, with a green apple flavor at the forefront, soon followed by notes of caramel and a slight tannic quality. Very easy going, and drinkable. The body is mild, with a long and fleeting finish. Overall a pleasant blended whiskey that is perfect for cocktails or a simple shot. GSN Rating: B+

Red Bush: Stronger than the flagship expression, this one also has a deeper and more wood driven character with plenty of caramel, toffee and burnt sugar to add in the mix. A longer finish and one with a decent mouthfeel and body. This is a great sipper and will add a boost of character to a mixed drink. GSN Rating: A-

Black Bush: The best of the bunch here. A fine whiskey that has all the elements entirely cohesively working to achieve a really superb expression. Deep, rich, smooth and with a library of flavors ranging from slight smoke to young leather; to black tea to toasted bread. This is a perfect whiskey for sipping on its own to fully appreciate its beauty. GSN Rating: A+

For more information go to: Bushmills

GSN Review: Stranahan’s Blue Peak Single Malt Whiskey

When volunteer firefighter, Jess Graber, responded to a neighbor’s barn fire down the road, he never imagined what would come of it. The barn that Jess made an effort to save belonged to Woody Creek local George Stranahan, a long-time brewery owner, and whiskey connoisseur. The two discovered a shared passion for the Colorado outdoors and a proper pour of fine whiskey. From this relationship, Stranahan’s Colorado Whiskey was born. The two developed a recipe for a distinctively smooth and flavorful American single malt whiskey using their mountain surroundings to their advantage.

Named for a 13-thousand-foot peak in Aspen, Stranahan’s Blue Peak Single Malt is distilled at high altitude and aged for 4 years in new American oak barrels with a #3 char, and finished in ex-Solera barrels.

GSN’s Remarks: Smooth, rich and with a sweet sherry colored entry. Notes of caramel, toffee and milk chocolate mix well with the malt distillate, creating an almost patisserie character. We enjoyed this neat; on the rocks where it holds its character; and in classic cocktails such as a Manhattan or Old-Fashioned. A real workhorse that has self confidence and accessibility. GSN Rating: A-

For more information go to: Stranahan’s

GSN Alert: June 4th – National Cognac Day

704px-Map_of_Cognac_Regions3.svgIn honor of National Cognac Day (odd, I know, since Cognac is a French spirit), Good Spirits News is proud to present a selection of some of the best classic cocktails featuring this iconic spirit.

Editor’s note: French grape brandies made in the Cognac region are the only brandies that can be labeled as Cognac.blah

Alexander
1 1/2 ounce brandy
1 ounce cream
1 ounce crème de cacao
Garnish: Sprinkle of nutmeg
Shake with ice. Strain into a cocktail glass.

Between The Sheets
1 ounce brandy
1 ounce light rum
1 ounce Cointreau
1/2 ounce lemon juice
Garnish: Lemon twist.
Shake with ice. Strain into a cocktail glass.

East India House
2 ounce brandy
1 teaspoon pineapple syrup
1 teaspoon maraschino liqueur
1 teaspoon orange curaçao
3 dash Angostura Bitters
Garnish: Lime twist
Shake with ice, strain into a cocktail glass.

Fog Cutter
2 ounce lemon juice
1 ounce orgeat
2 ounce light rum
1 ounce brandy
1/2 ounce gin
1/2 ounce sweet sherry
Shake everything, except the sherry, with ice. Pour into a tall ice filled tiki mug or chimney glass. Float the sherry over the top.

Sidecar
2 ounce brandy
1 ounce Cointreau
1/2 ounce lemon juice
Shake with ice. Strain into a cocktail glass.

Stinger
1 ounce brandy
1/4 ounce white crème de menthe
Garnish: Fresh sprigs of mint, and serve with a glass of water.
Stir with ice. Strain into a cocktail glass.

Vieux Carre
3/4 ounce rye whiskey
3/4 ounce brandy
3/4 ounce sweet vermouth
1/8 ounce Benedictine
1 dash Peychaud’s bitters
1 dash Angostura Bitters
Garnish: Lemon twist.
Build over ice, in an Old Fashioned glass.

GSN Spirited News: June 1st 2021 Edition

Islay single malt producer Kilchoman Distillery has released the 2021 edition of Kilchoman Loch Gorm, its Oloroso Sherry cask-aged expression. The 2021 Loch Gorm is a vatting of 24 Oloroso Sherry butts that were filled with Kilchoman whisky in 2011. It’s at 46% abv and retail-priced at $125, the same as last year’s release. Some 17,000 bottles of the 2021 Loch Gorm have been released worldwide, with 2,040 bottles for the U.S. That’s up slightly from last year, when 15,000 bottles were released worldwide and 1,920 bottles went the U.S. Kilchoman has also unveiled Kilchoman PX Sherry Matured, a vatting of 33 casks—nine fully matured in PX casks and 24 finished in PX casks for 12-18 months. Kilchoman PX Sherry Matured is at 47.3% abv and retails at $125. Some 12,000 bottles were released worldwide, with 1,500 bottles for the U.S.

Welsh distiller Penderyn has released Penderyn 10-Year-Old Ruby Port U.S. Exclusive Single Cask (PT 178). This whisky was casked in an ex-Bourbon barrel in November 2010, then transferred to an ex-Ruby Port cask in May 2013, and disgorged for bottling this past January. It’s at 61.1% abv and retail-priced at $150, with 231 bottles available. A second Penderyn Ruby Port finish, a 12-year old, will follow in the coming weeks.

Heaven Hill Brands has revamped the packaging and upped the proof for Evan Williams 1783 Bourbon. The refreshed packaging includes a taller bottle shape with tapered sides and “1783” embossed above the label. The whiskey’s abv has been bumped up from 43% abv to 45%, bringing it back to its original proof. The whiskey will retain its small batch designation, with 300 or fewer barrels blended together for each batch. Evan Williams 1793, with its raised proof and new bottle, is rolling out now across the U.S. for around $20 a 750-ml.

Philadelphia Distilling has announced a new offshoot in the Bluecoat gin family: Bluecoat Gin for Seltzer. The 47% abv spirit is made with yuzu and black limes, among more traditional gin botanicals, and is designed to pair with seltzer for easy-to-make cocktails. The company is positioning the gin as an upscale alternative or additive to hard seltzer. Bluecoat Gin for Seltzer will launch in July in Pennsylvania, New Jersey, Delaware, Maryland, and Washington, D.C. for around $31 a 750-ml.

Glenmorangie is launching Grand Vintage Malt 1997, a new limited-edition offering. After aging for almost a decade in Bourbon casks, a parcel of the whisky was transferred to Château Montrose red wine casks from the Saint-Estèphe appellation of Bordeaux, while another portion was finished in Oloroso Sherry casks. The seventh offering in the single malt Scotch brand’s Bond House No. 1 series, Glenmorangie Grand Vintage Malt 1997 will debut on ReserveBar on June 1, retailing at $900 a bottle.

Sarasota, Florida’s Bushwacker Spirits has launched its namesake pre-mixed cocktail in Florida, Alabama, and Tennessee. The 17% abv liqueur is made with rum, coconut, cream, coffee, and chocolate, and is intended to be served on its own and as a base for other cocktails. The company is planning further expansion this year, targeting the South and Midwest.

Courtesy of Shanken News Daily

GSN Brews News: June 1st 2021 Edition

Branded coconut supplier CoCo & Co is debuting Sunboy, a line of RTD cocktails made with coconut water and fruit. The company has previously provided coconut cocktails at music festivals and other events in partnership with Diageo and Pernod Ricard. The drinks, all at 5% abv, come out June 1 in Passion Fruit, Pineapple, and Tangerine flavors, and in variety packs. Sunboy products contain no added sugar or artificial flavors, and are gluten free.

New York-based KBrews Inc. has launched Màkku Passion Fruit, the latest release in the company’s line of lightly carbonated, rice-brewed drinks. The 6% abv brew is only lightly filtered, giving it a silky and creamy texture, and it’s made without any artificial sweeteners. The new addition will roll out this summer and will join the brand’s original, blueberry, and mango expressions. Twelve-ounce cans will retail for around $3.50 and will also be available in 4-packs in the brand’s 21-state distribution footprint.

Courtesy of Shanken News Daily

GSN Review: Cutwater Spirits Mezcal

San Diego-based distillery Cutwater Spirits recently announced the launch of Cutwater Mezcal, made from 100% wild Cenizo Agave as the latest bottled spirit to join their portfolio. Cutwater produces 22 bottled spirits spanning nearly every category. Its tequilas are made using traditional techniques from 100% Blue Agave in Jalisco, where Co-Founder and Master Distiller Yuseff Cherney oversees every step of production. While developing Cutwater tequilas, Cherney was inspired to explore other agave-based spirits and developed Cutwater Mezcal in Durango with a long-term commitment to supporting sustainability initiatives at the distillery.

To develop Cutwater Mezcal, Cherney works closely with Durango-based distillery (CRM: D614G) owner Gaston Martinez and his Master Mezcalero. A few years ago, Martinez unexpectedly stopped by the Cutwater Spirits Tasting Room to talk about mezcal with Cherney, and the two instantly connected. Following the meeting, Cherney visited the distillery which is located on the outskirts of town, surrounded by acres of rocky high desert and dotted with enormous, wild Cenizo Agave. After touring and learning about the distillery, Cherney knew he had found the perfect partner. Today, Cutwater Mezcal is produced in Durango as a collaboration between the two distilleries.

Cherney and his team are passionate about ensuring the long-term sustainability of wild agaves in the region. For every wild Cenizo Agave harvested for production, Cutwater is planting five Cenizo Hijuelos (baby agave) and establishing an on-premise nursery to cultivate new agave plants from seed to ensure biological diversity for future Cenizo in the wild. Cutwater has kicked off this initiative with this first limited-run Mezcal and plans to build upon these efforts each year as production grows.

Harvested after 10 to 15 years, the wild Cenizo Agave is roasted for three to five days in traditional outdoor volcanic rock-lined pit ovens that are fueled by oak and mesquite. The bagasse (pulp and fiber from the pressed agave pinas) is included in the vessels during fermentation, an added step in the process that adds a rustic character to the taste of the finished Cutwater Mezcal. The sweet agave “mosto” is open-fermented with wild yeast for three to five days depending on the season. Once fermentation is complete the fermented “mosto muerto” is double-distilled in stainless and copper stills to bring the spirit to life.

GSN’s Remarks: The first sip is remarkable. Almost like a soju. But then, the smokiness hits you along with a curiously reticent vegetal agave flavor. This is unlike any mezcal we’ve had. After our initial surprise, we found that in spite of its very different and unique flavor, that this all works in its favor. Especially if using in a mixed cocktail. The fruitiness bonds with citrus, while the smokiness is more subtle than many mezcals allowing for a more balanced libation. GSN Rating: A-

For more information go to: Cutwater Spirits

GSN Review: Citadelle Jardin D’Ete Gin

Citadelle Gin invites you on a sensory stroll through a fragrant garden with its newest gin, Citadelle Jardin d’été, a permanent addition to the Citadelle portfolio. Inspired by a French garden cultivated by Debbie Gabriel, wife of Citadelle Founder Alexandre Gabriel, Jardin d’été is made with melon flesh, whole lemon, yuzu zest and more orange peel, in addition to the 19 botanicals used to make Citadelle Original.

To celebrate its latest opus, Citadelle took a cue from the garden at the Château de Bonbonnet, Citadelle’s home in the southwest of France. A ramble through the grounds of the Château de Bonbonnet brings you to an oasis nestled in a sunny corner. This is Debbie’s garden. Here, she plants flowers, fruits, vegetables and herbs that blossom and thrive in the summertime. As evening falls after the heat of the day, it’s a delight to linger among the greenery and breathe in the scents. Alexandre Gabriel, forever the spirits innovator, felt he simply had to bottle this little patch of paradise – think of it as a deliciously fragrant postcard from the Château de Bonbonnet.

Jardin d’été is also uniquely rooted in its magnificent terroir. In keeping with its total commitment to authenticity, Citadelle Gin now cultivates several hectares of juniper trees just across the road from the Château de Bonbonnet. The juniper berries are a key ingredient of Citadelle and the flavor foundation of Jardin d’été.

That lemony freshness that buzzes on the tastebuds? Thank Alexandre Gabriel for deciding to distill not only the peel of the lemon, as is customary, but the entire lemon, including the flesh, juice and skin – an experiment that required several attempts to find the ideal infusion period. The fruits that are unique to Jardin d’été – Charentais melon, whole lemon, yuzu zest and orange peel – were cold distilled and create a vibrant, aromatic chorus. This technique ensures a flavor and fragrance of extraordinary “just picked” freshness.

The other botanicals that make Citadelle Jardin d’été include: lemon zest, cardamom, cubeb, coriander, nutmeg, Sichuan pepper, cinnamon, cassia, licorice, angelica, iris, almonds, fennel, cumin, star anise, savory and violet.

GSN’s Remarks: A wonderfully fruity, smooth and vibrant gin. The melon adds a whole layer of flavor that melds incredibly well with the botanicals. There is a soft heat that infuses the blend with a slightly spicy warmth. Also, as mentioned, there is a wealth of lemony goodness here which is a perfect addition to the overall flavor profile. This is an excellent gin for mixing in cocktails, but will also work on it’s own with a slash of club soda or tonic. Summery, refreshing and very well done. Recommended. GSN Rating: A+

For more information go to: Citadelle Gin

GSN Alert: May 30th – National Mint Julep Day

mint_julepYou would think that National Mint Julep Day would be held at the same time as the Kentucky Derby, but it is not so.  But, any day is a good day for this iconic American creation.  It turns out that the Mint Julep is most likely the oldest cocktail served in the United States, going back to the original 13 colonies.

Author and cocktail historian David Wondrich recently published his findings in his revised and expanded version of Imbibe! Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar.  Here’s a pertinent excerpt from a recent interview Dave had with Robert Simonson.

RS: There’s new material on drinks in the new book, particularly the history of the Julep, which you say is a much older drink than previously thought.

DW: It’s a much earlier drink. In 1770, in Virginia, there are two solid references to the julep being a recreational drink. That’s a big deal, I think. I had looked at the part on the julep in the original edition and I was shocked and disappointed. I wrote almost nothing about it. I wanted to kick myself, because that’s the most important drink.

RS: You call it the “first true American drink.”
DW: It’s a foundational drink. It’s how we started to be different. The mint julep is also the only drink that I’ve championed that hasn’t been revived yet.

RS: Really? People make nice mint juleps at many places.
DW: Some. Not so much. Nobody really specializes in them. People will make them if you ask.

RS: And it was a brandy drink originally?
DW: In the 1700s, it was a rum drink. The Revolutionary War years and a little after, a whiskey drink. Once the country got rich again and started making money again, it was a brandy drink, up until the Civil War.

RS: Can we say it was originally a Virginia drink?
DW: That seems to be the case. But I think it was [bartender Orsamus] Willard at the City Hotel in New York who popularized the iced version.

And here is Wondrich’s favorite (and authentic) version for you to try at home:

The Prescription Julep
1.5 ounces VSOP cognac or other good brandy
0.5 ounce rye whiskey
2 tsp sugar (to taste), dissolved in 1/2 ounce water
2 sprigs fresh mint, plus more for garnish

Place the sugar and water in a tall glass or julep cup and muddle until sugar is dissolved. Add mint leaves to the sugar syrup and gently press to release the flavorful oil (don’t get too aggressive: smashing up the mint releases bitterness in the leaves). Add the spirits and stir to combine. Fill glass with crushed ice and stir with bar spoon until the glass begins to frost, adding more crushed ice if needed. Garnish with a fresh sprig of mint; serve with a straw.