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 floral, citrusy twist on the classic Mexican Paloma.
An elegant, sparkling celebration of the Cape floral kingdom.
A delicate pink serve highlighting the pelargonium and rose notes.
