A spicy, dessert-style serve using festive liqueur notes.
• 50ml Sugarbird Candy Cane Liqueur.
• 100ml Ginger ale.
• 1 Squeeze of lime.
• Crystallized ginger.
1. Build in a rocks glass over ice.
2. Stir and garnish with lime and ginger snap pieces.
A vibrant, tropical botanical serve.
Warm honeybush notes with a spicy ginger kick.
A botanical twist on the Italian classic using fynbos botanicals.
