A fruity, layered cocktail using the Cape Plum liqueur.
• 40ml Sugarbird Wild Holly & Cape Plum Liqueur.
• 20ml Gin.
• 20ml Lemon juice.
• 10ml Sugar syrup.
• Fresh peach slice.
1. Shake gin, lemon, and syrup with ice.
2. Strain into a glass with crushed ice.
3. Drizzle the liqueur over the top to create a bleed effect.
4. Garnish with peach.
A sophisticated, dry serve that lets the juniper and fynbos shine.
