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Port Wine Sangaree

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  • 1/2 oz Brandy
  • 2 oz Tawny Port
  • 1 pinch Ground Cinnamon
  • 2 tsp Cold Water
  • 2 oz Club Soda
  • 1 tsp Superfine Sugar
Dissolve the sugar in the water and port in the bottom of a highball glass. Almost fill the glass with crushed ice. Add the soda. Float the brandy on top, and garnish with a lemon twist. Dust with nutmeg, then with cinnamon, and serve.
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