Ginger-Cherry-Mint Tequila Smash
2 sweet cherries, stemmed and pitted (plus another whole, for garnish, optional)
2 medium mint leaves (about 2 inches in length each)
1 TBSP natural cane sugar (evaporated cane juice)
1/2 oz lime juice
ice
2 oz tequila anejo
6 oz ginger beer
In the bottom of a Collins glass, muddle the cherries and mint until the cherries are pulpy and the mint is well bruised, but mostly intact. (Alternately, use a mortar and pestle and transfer the mix to a glass. You'll lose a touch of flavor, but that's life.)
In a small bowl, stir the sugar and lime juice until the sugar is dissolved. Fill the serving glass three-quarters full with ice. Add the sweetened lime juice, then pour in tequila. Top with ginger beer, stir, and garnish with a cherry, if desired.