Ingredients:

Taylor’s 10 Year Old Tawny 30ml (1oz.)

Larressingle VSOP Armagnac 30ml (1oz.)

Appleton Estate Reserve Rum 30ml (1oz.)

Mineral Water 150ml (1/2 oz.)

Superfine Sugar 1 1/2 teaspoons

5 Mint Leaves

Recipe: In a highball or Moscow mule mug, gently muddle the mint, sugar, and water. Fill the glass with cracked ice, add the Port, Armagnac and the Rum and stir well until the glass is chilled. Add more ice to form a cone above the rim.

Garnish: Mint bouquet, red berries and a straw.

Glass: Moscow mule mug

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