Port & Starboard

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

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• Method: layer
• Glass: Shot glass
• ABV: 6%

Ingredients

• Giffard Grenadine syrup — ½ oz (15 ml)
• Giffard Menthe Pastille white crème de menthe — ½ oz (15 ml)

How to make it

1. Refrigerate ingredients.
2. LAYER in chilled glass by carefully pouring in the following order.

A layered cocktail with port wine.

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