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St Nic’s Tipple

Made at J Sheekey | Serves 1

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Crafted by J Sheekey Bar Manager, Leon Costa, this cocktail is made up of brandy, port and maple syrup, creating wonderful notes of toffee and toasted almond when mixed together. Garnished with mint and cranberries to replicate the holly leaf, this is a seasonal drink, which not only looks cracking, it tastes delicious too.


50ml Somerset 5yr Brandy
25ml freshly squeezed lemon juice (NB half a lemon yields about 25ml of juice)
15ml Canadian Maple Syrup
1 fresh egg white
Crushed ice
5-10ml of Graham’s LBV Port
Sprig of mint for garnish
Fresh cranberries or dried cranberries for garnish

Put all ingredients into a shaker and shake for 10 seconds. Then add a generous amount of ice cubes and shake again for a further 10 seconds. Fill Champagne flute with crushed ice and strain the cocktail into the flute. Carefully bleed through the port (place thumb over the bottle to regulate the speed). Garnish with a sprig of mint and cranberries.

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