From: Brian Means, Dirty Habit, San Francisco.

1 ½ oz. Anchor Old Tom gin (or bourbon or rye whiskey)
1 oz. Montifaud Pineau de Charentes Blanc
¼ oz. Tempus Fugit crème de menthe
3 mint leaves
3 dashes allspice bitters
as needed for topping, powdered sugar

Gently press the mint leaves in the bottom of a glass or julep tin. Add all other ingredients and fill mixing glass up to one-third of the way with shaved ice. Swizzle with a bar spoon or swizzle stick to chill and dilute. Fill glass with more shaved ice. Garnish with ice sprigs and powdered sugar.