About this Cocktail
This can be pre or post dinner. Honeyed Benedictine mixed with homemade plum gin.
45ml plum infused Gin (I lightly dehydrated 6-8 plums them macerated in Bombay for 4 days
20ml Fonsecca 1995 Vintage Ruby Port
2 dashes of Angostura Orange bitters
Mixed all ingredients over ice in a mixing glass.
Express oils from orange zest over finished drink
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