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.