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 tropical punch with a South African botanical soul.
A spicy, dessert-style serve using festive liqueur notes.
A botanical twist on the Italian classic using fynbos botanicals.
