INGREDIENTS
one oz brandy
half oz dry vermouth
quarter tsp white creme de menthe
one oz orange juice
one tsp grenadine syrup
half oz tawny port
PROCEDURE
In a shaker half-poured with ice cubes, mix the brandy, vermouth, creme de menthe, orange juice, and grenadine. Stir well. Drain into a cocktail glass. Filling slowly and carefully, float the port on top.
