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 spicy, botanical rum serve with a deep ginger kick.
A botanical twist on the Italian classic using fynbos botanicals.
A light, floral serve perfect for sunny afternoons.
