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This is a community recipe contributed by Bart Capoen.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Fizz or Highball (8oz to 10oz)
| 60 ml | Cockburn's Ruby Soho Port |
| 30 ml | Giffard Cherry Brandy |
| 8 fresh | Mint leaves |
| 1 barspoon | Giffard Sugar Cane Syrup |
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