Little Red Rooster

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: build
• Glass: Fizz or Highball (8oz to 10oz)
• Ice: Crushed ice
• Garnish: Drunken cherries and mint sprigs.
• ABV: 17%

Ingredients

• Ruby Port — 2 oz (60 ml)
• Giffard Cherry Brandy Liqueur — 1 oz (30 ml)
• Mint leaves — 8 fresh
• Giffard Sugar Cane Syrup (Sirop Sucre de Canne) — 1 spoon

How to make it

1. Put the mint leaves in a highball glass and add a barspoon of arabic gum syrup.
2. Bruise the mint and mix in well with the syrup.
3. Fill the glass with crushed ice.
4. Add the cherry brandy and the port.
5. Top up the crushed ice and stir well.

A refreshing cocktail with cherry brandy and port.

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