Ingredients

• 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

Instructions

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.

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