- 2 oz Hansen Red Cask 47
- ½ oz Demerara Syrup*
- 6 mint leaves & a sprig for garnish
- Crushed ice
- Gently muddle 6 mint leaves with the demerara syrup in a cup.
- Add 2 oz of Red Cask 47 and a small amount of crushed ice and stir.
- Add the rest of the crushed ice and form a “snow cone” top.
- Garnish with a fresh sprig of mint.
*to make Demerara syrup: equal parts demerara sugar and boiling water. Stir until all the sugar is dissolved