Bombay Sapphire’s ‘The Glasshouse Project’ Continues World-Wide Multi-Stop Tour In Manchester

Bombay Sapphire logo

BOMBAY SAPPHIRE, the world’s number one premium gin, has announced
Manchester, UK, as the next stop of The Glasshouse Project. Taking place 14-16 August, the vibrant city is the second stop in the global tour of the brand advocacy initiative following the launch of this year’s programme in Mallorca last month. Designed especially for the world’s top-tier bartenders, The Glasshouse Project aims to push the boundaries of creativity within mixology.

Through collaborative, interactive talks and seminars led by leading figures from both inside and outside the drinks industry, The Glasshouse Project looks to identify how cultural, social and economic influences and trends can affect gin consumption and cocktail creativity. The outcome is a series of workshops designed to rethink mixology in the gin category and provide attendees with the information and inspiration to create their own bespoke serves to list in their respective bars.

The session has been put together by Renaud de Bosredon and Sean Ware, U.K. and Northern Europe Brand Ambassadors for BOMBAY SAPPHIRE respectively, and will be attended by Raj Nagra, Global Brand Ambassador for BOMBAY SAPPHIRE, with speakers including Mark Shayler (Director of This is Ape, a sustainable innovation consultancy), Dr. Rachel Edwards-Stuart (Food Scientist and Flavour Expert), Chris Hines MBE (Founder of Surfers Against Sewage (SAS) and former Sustainability Director of the Eden Project) and Sean Pillot de Chenecey (Futurologist and Trends Consultant).

Following the successful pilot in London last year, BOMBAY SAPPHIRE announced the global expansion of the programme. Julian Davies, Global Marketing Manager at BOMBAY SAPPHIRE, says of the initiative:

“BOMBAY SAPPHIRE has been driving the conversation in gin for the last thirty years and The Glasshouse Project is our logical next step in pursuing excellence and innovation for the gin category as a whole.

“Last year’s inaugural workshop was hugely successful in terms of opening up conversations with some of the world’s best bartenders and serves as a platform for this year. The sessions are designed to be a genuinely memorable experience for our attendees and draw in elements of other creative disciplines to add value to the art of mixology – it’s a purposely collaborative and interactive initiative, as these
bartenders are at the top of their game”.

While the initiative has a global reach, each event will have a highly localised feel with the content of each individual workshop cultivated with the specifics of each market in mind. The Glasshouse Project sessions are part of a three-step process with follow-ups taking place in each individual market. Each attendee will lead a tasting session attended by fellow mixologists, designed to showcase how they’ve incorporated learnings from the workshops into their day-to-day work, as well as taking part in various other brand initiatives at local and global levels.

Further sessions are scheduled to follow in Germany (August), Sydney (September) before wrapping up in Asia and Africa (November). The activity will culminate in an exhibition of the results of the workshops at Laverstoke, Hampshire, home of BOMBAY SAPPHIRE, at the end of the year.

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Skin

Skin
German gins are seen as some of the best around, with Monkey 47 leading the way in how we can approach the category. With this, Skin gin has made a splash here in the UK since its launch by Martin Birk Jensen in March 2015, and its striking packaging and different ‘skins’ that can be produced have caused many a stir in the right direction. But what about the liquid itself?

Produced in the ‘Altes Land’ (which translates as ‘Old Country’), just outside the German city of Hamburg, seven botanicals are chosen to enhance Skin gin; unique Moroccan Mint, citrus peels of orange, pink grapefruit, lime and lemon, juniper and Vietnamese coriander. Each botanical is individually distilled on a wheat based neutral spirit in a ‘Anisateur’ within an old copper still, in order to obtain close to 100% of the essential oils they contain. The essences are then blended by hand and bottled.

So how does it fare? Well, below I give to you my tasting notes –

Skin – 42%

Bold, fresh mint bursts through, followed by the pink grapefruit and the wax of lemons on the nose. Incredibly soft on the palate, with a slight menthol note flowing gently. Lime, the subtle hint of coriander, and the orange peels blend well for a long, fresh finish.

An incredibly fresh gin to enjoy, and one that would stand up well within a classic gin and tonic;

Skin Gin and tonicSkin Gin and Tonic

Glass – 

Wine / Goblet

Ingredients – 

40 ml Skin Gin
1 bottle Thomas Henry Tonic Water

Method – 

Stir over ice and garnish with orange peel.

A great gin to enjoy over summer, and with the different skins available, as well as their navy strength option, it’s a fantastic addition to any drinks cabinet.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

Jägermeister

Jägermeister
I think it’s safe to say, Jägermeister has become Germany’s most famous drinks export. But other than its consumption within energy drinks, I’ve been looking forward to actually understand Jagermeister, and how it became one of the biggest brand calls the bar scene has ever seen.

So, here goes.

Jägermeister can trace its way back to 1878 and a gentleman named Wilhelm Mast, who founded a wine-vinegar business in his home town of Wolfenbüttel, Lower Saxony. The business is successful, and his son Curt Mast, comes on board, yet decides to turn the company into a different direction.

Curt showed great talent in the preparation and mixture of herbs, and in 1934, after many years of experiments, he developed a recipe that would become the profile we see of Jägermeister. Curt Mast dedicated his new recipe to all hunters and their honourable traditions. A toast of which every hunt would begin and end due to the spirits combination of only natural ingredients and pure alcohol. It’s with this that the stag would be become the figurehead to Jägermeister. However, it’s not just any stag to emblazon each bottle, but it’s said to be the stag that appeared to a wild hunter and converted him to Christianity. The same hunter who later became the patron saint of all hunters: Saint Hubertus.

The bottle itself is durable, with Curt tried and testing a variety from great heights to make sure the bottle was reliable in transporting his recipe across Germany. He also instructed that the doors to the “Kräuterkellerei”, where Jägermeister is produced, are only open to the 56 secret exotic herbs, blossoms, roots, and fruits, delivered here in sacks from across the world.

After selecting raw materials that are of high-quality for Jägermeister, their master distillers then carefully weigh them as specified in the original traditional recipe. They will then prepare several different dry mixtures of herbs. These are then gently extracted by cold maceration in a process that can take several weeks. Once complete, the master distiller will blend the macerates together and transfer them to one of 445 oak barrels within the cellar at Kräuterkellerei, themselves hewn from wood grown in the local forests of the ‘Pfalzerwald’.

But how does it fare? Well below, I give to you my tasting notes –

Jägermeister – 35%

Fresh orange peel and cinnamon come through on the nose, with a bold richness of allspice and cardamom present. Light, fresh notes of anise present on the palate first, with the rich, bold notes of burnt sugar, toffee, roasted coffee and tobacco leaf coming together. A lingering finish of sweet oak, raisin and orange peel.

Jägermeister Manifest – 38%

Pipped as the ‘world’s first’ super-premium herbal liqueur, Manifest is based on the brand’s original recipe of 56 herbs, roots and spices, but contains additional botanicals and is made using five macerates rather than four, whilst also being double-barrelled matured in both small and large oak casks for more than one year to intensify the flavour.
Light honey notes upon the nose, with a subtle sweet caramel profile sneaking through. A thin texture on the palate that warms up to an anise led profile of honey, raisin, cinnamon stick, clove and ginger. A lingering lick of spice on the finish.

Two fantastic herbal liqueurs, and would be enjoyed chilled or over ice for many years to come. However, this did catch my eye;

Jagermeister - Root 56
Root 56

Glass – 

Highball

Ingredients –

50 ml Jägermeister,
Top with Ginger Beer
Squeeze of fresh lime
Garnish with a slice of cucumber

An underrated brand to those who choose to shot, but take the time to experience it and it may surprise you. Make sure you have a bottle of either in your drinks cabinet, and grab some ginger beer too.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

 

 

Italicus Rosolio di Bergamotto

Italicus

Italian drinks are a big focus for me at the moment, with the opening of my ‘The Bassano Bar @ PizzaExpress‘ in Manchester a great example of utilising a variety of Italian styles. The rosolio aperitivo category escapes me though, until the arrival of Italicus Rosolio di Bergamotto!

I’d imagine the rosolio category isn’t one that strikes too many bells to many, so a little rundown before heading to Italicus.

Rosolio is an ancient type of Italian liqueur, deriving its name from ‘Drosera rotundifolia’, itself a species of sundew. It used to be flavoured exclusive with the herb, but now it’s known for more homemade low alcohol content spirits. The liqueur is common in Piedmont and in Southern Italy. It enjoys a special popularity in Sicily, where it has been prepared since the sixteenth century and was given to house guests as a sign of good luck.
Local ingredients are typically used depending on the region (for example Sicily with Cedro citrus fruit and fennel) and aromatized with herbs and spices.

Giuseppe Gallo has brought the category from the 1850’s of Rosolio back to the new-age with the launch of Italicus back in September 2016. Using peels from bergamots grown from Italy’s UNESCO-protected area Calabrian region and Cidros from Sicily, they are infused into cold water to release the essential oils (a process named sfumatura) prior to being blended with Italian neutral grain spirit, all within a family-owned distillery in Moncalieri, Torino.

The resulting bergamot and cedro flavoured spirit is then blended for several days with a separate maturation that contains Roman chamomile from Lazio, lavender, gentian, yellow roses and lemon balm from Northern Italy.

But how does it fare? Well below, I give to you my tasting notes –

Italicus Rosolio di Bergamotto – 20%

Very fresh lemon balm, bergamot, citrus peel and gentian coming through on the nose, followed by a naturally sweet chamomile flavour upon the palate. Notes of subtle lavender, honey, rose petal and lemon balm ride a lingering fresh finish.

italicus
A fantastic liquid on its own, but one recommended to be enjoyed in the following way;

“50/50 with Prosecco, over ice and garnished with three green olives”

Better get a bottle for the drinks cabinet, there are friends and family to impress.

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

Martell Launches Martell VS Single Distillery With Packaging Design By Nude Brand Creation

Martell pack

Iconic cognac house Martell unveiled Martell VS Single Distillery, a cognac from a single distillation source, with design by Nude Brand Creation.

The packaging design highlights elements of the product story to provide differentiation within the category and help consumers to better understand what makes it special.

Pioneering spirit

A pioneer amongst cognac houses, Martell has a unique history spanning more than 300 years. It has always been dedicated to craft and innovation, and now it is planning to disrupt the VS category by launching a single distillation expression.

Disruptive

The iconic shape of the traditional ‘montre’ cognac bottle is the inspiration for the new bottle shape. Revived for the Martell VS Single Distillery Spirit, it is simple but elegant, which provides a point of difference versus the traditional VS category bottle shape.

A restructured cap is sealed with a beige paper ribbon, revealing a cork, while a single label runs down the neck.

An offset VS disrupts the usual Martell label arrangement and two lines of copy explain the story behind the single distillation source, to draw consumer’s attention. Warmth injected into the label reflects the liquid colour and fruity notes of the cognac.

Mike Parsonson, Partner at Nude Brand Creation, says: “Within the cognac category, there were very few brands talking about their product story.

“Today’s consumers are interested in brands with a compelling back story so we knew dialling up this aspect of the story would resonate with them.

“We took some inspiration from the craft drinks sector, but gave it a modern twist by adding drama and vibrancy into the design. At the same time we communicated the single distillation process in an easy to understand way.”

Consistent but crafted

An embossed swift in the glass dramatises the brand’s strong iconography and reinforces the brand’s origins in the 18th century when Jean Martell first set off from Jersey on a journey to find the best brandy production methods in France.

Craft elements introduced to the bottle will disrupt the traditional sector, but the new design still maintains consistency with the Martell portfolio.

Martell VS Single Distillery will launch into the UK market this month.

Nude Brand Creation has worked with Martell on its portfolio since 2012.

Four Pillars Welcome Joe Worthington To The Team

Joe Worthingon[1]

One from the desk of Four Pillars gin;

Four Pillars is delighted to welcome Joe Worthington to our gin distilling family as our first Trade Relations Manager – UK and Europe.

Joe will be based in London and joins us from his most recent role as General Manager of the Portobello Road Distillery in Notting Hill.

Joe is well known to us at Four Pillars from his five years in Australia where he was Group Bars Manager for the Applejack Hospitality Group – owners of great Sydney bars including Della Hyde, So-Cal, Bondi Hardware and The Butler.

While at Applejack, Joe was a great supporter of Four Pillars and we became good mates – in fact he helped us run one of our first ever cocktail competitions. When Joe, originally from Leeds, decided to return to the UK in early 2016 we stayed in touch and drank together regularly on our trips to London.

When we decided to appoint our first Trade Relations Manager in the UK we hoped he might be interested and here we are with him in place.

Joe’s remit will be to work on all facets of our business in the UK – training retail and bar staff, working with our UK distributor Love Drinks on commercial arrangements, spreading the love of Australian gin and helping us develop markets inside mainland Europe. Joe will be the face of Four Pillars at consumer and trade events alike and we expect he will become a well-known figure in the UK drinks scene.

Four Pillars burst onto the global gin scene in early 2014 when our Rare Dry Gin collected the first of two Double Gold medals at the World Spirits Competition in San Francisco. We have since gone on to become one of the most awarded craft gins in Australia and maybe even the world.  

Four Pillars has been available in the UK and Europe since 2015. In late 2016 we appointed Love Drinks to be our UK-based distributor. We are also available in Denmark, Sweden and Holland, with limited availability in several other nations. Four Pillars hopes to sell around 2000, 6-packs of gin across Europe in 2017.  All the main Four Pillars variants are available in the UK and Europe including Rare Dry, Navy Strength, Spiced Negroni and Bloody Shiraz Gin.

Sons of Armagnac Launches Across The UK

Lauvia

Sons of Armagnac is the new awareness campaign spearheaded by UK innovator Emporia Brands and its Armagnac partners Comte de Lauvia and Marquis de Montesquiou. Starting on June 12th and ending on 18th June (Fathers Day), many of the top bars and retailers across the country will be taking part in raising the profile of the Armagnac category with cocktail specials, menus, events, tastings and more.

Specially created Marquis de Montesquiou cocktails can be found across London, including Skylon, German Gymnasium, Looking Glass Cocktail Club and Hush, as well as Cottonopolis based in Manchester’s Northern Quarter, Manhattan in Liverpool, Nitehawks and Bonbar in Newcastle, Vice & Virtue in Leeds and Manhattan 34 in Leicester. Some of the UK’s premier dining arenas are also combining their expertise with Marquis de Montesquiou Armagnac by offering specials within Harborne Kitchen in Birmingham and the aforementioned Vice & Virtue in Leeds.

Comte de Lauvia has been the chosen brand to be highlighted within unique serves from venues such as Merchant House and The Light Lounge in London, to The Edgbaston in Birmingham and Petit Parlour in Liverpool. 155 Bar & Kitchen in London, World Service in Nottingham and Wygston House in Leicester have put together at a food pairing menu for the week to highlight the versatility of the Armagnac category.

Retailers from across the UK are also getting involved, including in-store promotions of Marquis de Montesquiou Armagnac within Riddles Emporium, South Manchester, 23 Wines & Whiskey in Leicester and Fenwick’s in Newcastle. Comte de Lauvia Armagnac will be highlighted across all Harvey Nichols stores, including in-store tastings, in the UK as well as Riddles Emporium.

Specialist online retailers are joining in, with 31 Dover offering £3 off a purchase of Marquis de Montesquiou Armagnac Fine, £4 off the Reserve expression, and £5 off the XO. The Drink Shop are running a week-long offer of 20% off both the Marquis de Montesquiou and Comte de Lauvia expressions, and finally Drinkfinder have put together 20% off the full Marquis de Montesquiou range until Father’s Day.

For more information and for a full list of activity during the Sons of Armagnac week, please visit www.emporiabrands.com/sonsofarmagnac and www.emporiabrands.com/s/Art-Of-Armagnac.pdf

#SonsOfArmagnac

New Aluna Coconut Offers More Flavour And Less Sugar

PastedGraphic-3
Aluna Coconut launches this week, making its debut in Harvey Nichols stores across the UK and online with 31Dover.com. A sublime blend of rums from Guatemala and the Caribbean, with natural toasted coconut flavours and a fraction of the sugar found in existing brands, it is completely on-trend and set to be the drink of the summer.

Aluna appeals to a new, empowered generation who look for better, lower sugar products and actively seek mind, body and spirit satisfaction, connecting with the world around them. Aluna translates as ‘to the moon’ and the label adopts a lunar phase mandala design, which is a spiritual symbol for the universe.

The Guatemalan rum in the blend is made with first press virgin sugar cane ‘honey’ (miel de caña) which is fermented using a strain of yeast extracted from the pineapple plant, then lightly aged in oak. This makes a lighter, smoother rum with floral, fruit aromas and subtle natural sweetness, removing the need for large quantities of sugar. Selected Caribbean rums add firmer, classic rum notes and a little heat, giving balance and structure to the blend, whilst lightly toasted natural coconut flavours give a delicious new taste dimension. After marrying, Aluna is cut with the perfect amount of coconut water for an amazingly smooth and clean finish.

Aluna Coconut’s Heather Graham comments: “We’re delighted to be launching Aluna Coconut at this time. Aluna’s world is built around a central theme of empowerment – particularly amongst women for whom this generation has conferred greater independence, liberty and self-determination.

We’re confident that our positioning, alongside the delicious flavour affinity of rum and coconut, coupled with a lower sugar content and clean, natural taste will appeal to our target market of women and men aged 21+”

Signature serves include Aluna Colada, Aluna Mojito, Aluna & Apple and Aluna Espresso Martini, as well as being delicious on its own, over coconut water ice cubes.

Ron de Jeremy

Ron de Jeremy
Most spirit brands in the world will have some association with a celebrity, entrepreneur, fellow brand within a different sector, or in this case, a porn star. Define Ron Jeremy as an actor and all of a sudden the taboo goes away. After all, George Clooney and Dan Ackroyd are two who stand out as a perfect example of crafting a spirit and promoting it as such.

I’m not going to focus on the man himself though for this feature, as it’s the rum that hits the table in the form of its XO and Spiced expressions.

The XO is said to celebrate the extraordinary life of Ron Jeremy, seeing a blend of selected pot and column still based rums from Barbados, Trinidad and Guyana, aged for up to 15 years within ex-American oak bourbon barrels. It’s spiced expression uses rums from Trinidad and blended with exotic spices.

But how do they fare? Well below, I give to you my tasting notes –

Ron de Jeremy XO – 40%

Honey, toasted maple syrup and walnut come through upon the nose. Smooth offerings of sweet honeycomb, toffee and slight burnt cinnamon on the palate, leading to a lingering thick vanilla finish.

Ron de Jeremy Spiced Hardcore Edition – 47%

Rich nutmeg, toffee and fudge aromas on the nose, followed by toasted marshmellow. Soft, sweet caramel on the palate, with slight orange rind and warm cinnamon powder, resulting in a long lingering finish.

Good sipping rums, and a cracking base for something like this;

Ron de Jeremy
Cherry J Sour

Glass – 

Rocks

Ingredients – 

50 ml Ron de Jeremy Reserva
20 ml Fresh Lemon Juice
20 ml Cherry Marnier
10 ml Creme de Cacao Dark
1 Barspoon Galliano
5 Drops Plum Bitters
20 ml Egg White

Method – 

Shake all ingredients over ice and double strain over ice filled rocks glass. Top with grated chocolate.

A great talking point for your drinks cabinet, and the spirits stand up, so it’s not just the expected gimmick!

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Come On In, The Shade’s Delicious With Kraken Rum

Screen Shot 2017-04-13 at 15.59.42
Hear the words ‘summer cocktail’, and an image of brightly hued drinks with jolly umbrellas probably pops into your head. However this summer, The Kraken® Black Spiced Rum is taking on the traditional warm weather line-up with its own dark twist on the hot favourites, with the ‘Summer Eclipse’ serves… and it’s casting some serious shade on the old standards.

The range of limited edition summer cocktails has been designed for fans of The Kraken who appreciate the darker things in life. The line-up has been developed with the hottest cocktail trends in mind, using ingredients such as avocado, black tea and cider.

Devilishly dark and terrifyingly tempting, the six classic cocktails to be eclipsed this summer are:

The Daiquiri BECOMES The Dark & Eerie
Forget everything you knew about the cheerful poolside favourite, and dip your toes into tumultuous waters instead. Made with avocado and Cholula® Hot Sauce, and featuring a chili salt rim, it promises heat whether the sun is still up or not.

Milkshake BECOMES Freak of the Deep
Beware black ice! Give in to sweet temptation with the ultimate freakshake – another huge drinks trend, featuring cookies and ice cream for a full-on inky attack.

The Cider BECOMES The Poison Apple
Another hot trend, the cider cocktail gets the Brothers Grimm treatment, with fiery ginger and lemon.

The Spritz BECOMES Ink Spritz
Not for the faint-hearted, this twist in the tale features rhubarb and lillet.

Punch BECOMES Octo-Punch
No BBQ will be the same again, as night falls on the house party staple. Wwirling with black tea and served in a hurricane glass – even the classic umbrella garnish on this one has seen the eye of the storm.

The Mojito BECOMES The Black Mojito
The ubiquitous minty marvel reveals its blackened soul with the use of The Kraken Black Spiced Rum.

The Summer Eclipse cocktails have been created to work across both home and bar settings, offering a stand-out alternative to the usual summer line-up for bars, and an easy transition from the day-to-night drinking occasion.

However they are also accessible enough to be prepared at home. The Kraken Rum website and social channels will feature step-by-step mixology videos and recipes to help adventurous hosts recreate each one.

SUMMER ECLIPSE PERFECT SERVES RECIPES:

For videos of how to create, visit here.

Daiquiri: Dark & Eerie
STEP 1 – Rim the glass with lime and chili salt
STEP 2 – Blend with a 1/4 avocado
STEP 3 – Add 25ml lime juice
STEP 4 – Add 25ml vanilla syrup
STEP 5 – Pour in 10ml single cream
STEP 6 – Cholula to taste
STEP 7 – Add 50ml of Kraken
STEP 8 – Blend with crushed ice and pour into glass

Shake: Freak of the Deep (Made for two)
STEP 1 – Drizzle chocolate sauce all around inside of glass
STEP 2 – Add 100ml of Kraken into blender
STEP 3 – Add 1 large scoop of chocolate ice cream, 2 large scoops of vanilla ice cream, 2 to 3 cookies and ½ litre milk into blender
STEP 7 – Pour into extra large glass
STEP 8 – Add a scoop of vanilla and a scoop of chocolate ice cream to the top
STEP 9 – Top with whipped cream
STEP 8 – Garnish with chopped cookies, toasted marshmallows and get freaky with sweet treats

Cider: Poison Apple
STEP 1 – Fill glass with cracked ice
STEP 2 – Add 20ml lemon juice
STEP 3 – Add 20ml ginger syrup
STEP 4 – Pour in 35ml Kraken
STEP 5 – Top with cider
STEP 6 – Add lime wedge

Spritz: Ink Spritz
STEP 1 – Add crushed ice to a large wine glass
STEP 2 – Add rhubarb soda until glass is 2/3 full
STEP 3 – Pour 35ml lillet
STEP 4 – Add 35ml of Kraken
STEP 5 – Add rhubarb stem and stir
STEP 6 – Add orange slice

Punch: Octo-Punch
STEP 1 – Fill hurricane glass with ice
STEP 2 – Add 20ml lemon juice
STEP 3 – Add 20ml orange liqueur
STEP 4 – Add 35ml of Kraken
STEP 5 – Add cold black tea
STEP 5 – Stir
STEP 6 – Top with crushed ice
STEP 7 – Add lemon twist

Mojito: Black Mojito
STEP 1 – Add 6 to 8 mint leaves
STEP 2 – Add 25ml sugar syrup
STEP 3 – Add 25ml lime juice
STEP 4 – Add 50ml of Kraken
STEP 5 – Fill glass halfway with crushed ice and churn
STEP 6 – Add lime wedge and mint sprig