A sweet, minty festive treat.
• 50ml Sugarbird Candy Cane Liqueur.
• 25ml Vodka.
• Splash of cream.
• Crushed candy cane.
1. Shake liqueur and vodka with ice.
2. Strain into a martini glass.
3. Top with a float of cream and crushed candy.
A crisp and refreshing serve highlighting piney notes.
A floral, citrusy twist on the classic Mexican Paloma.
A warming, aromatic serve perfect for cooler Cape evenings.
