- 3/4 parts raspberry syrup*
- 3/4 parts fresh lemon juice
- 1 1/2 parts Sandeman Founders Reserve Porto
- 1/2 part apple brandy
- Top with 2-3 parts dry apple cider
Pour all ingredients in a shaker, except cider. Shake quickly and strain into a Collins glass. Top with cider, garnish with raspberries and dust with nutmeg.
*In a medium saucepan combine 4 cups sugar and 1 quart water. Bring to a boil, stirring until sugar has dissolved. In another saucepan, muddle a small container of raspberries (about 6 ounces), and combine the syrup and raspberries. Let rest for a day, then strain. Keeps for about a month.
brought to you by Sandeman Founders Reserve Porto