Emma Mykytyn JINGLE MULE
Fruity, festive and lively.
Ingredients
30ml Bardinet Brandy VSOP
20ml crème de mûre (blackberry liqueur)
2 tsp cherry preserve (not jam)
20ml lemon juice
Method
In a copper mug, add first the preserve, then the lemon juice.
Stir to dissolve the preserve into a syrup.
Add the other ingredients and ice cubes.
Top with ginger beer and garnish with fresh cherries.
JINGLE MULE
Ingredients
- 30 ml Bardinet Brandy VSOP
- 20 ml crème de mûre blackberry liqueur
- 2 tsp cherry preserve not jam
- 20 ml lemon juice
Instructions
- In a copper mug, add first the preserve, then the lemon juice.
- Stir to dissolve the preserve into a syrup.
- Add the other ingredients and ice cubes.
- Top with ginger beer and garnish with fresh cherries.
