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1/2 oz. brandy
1/2 oz. dry vermouth
1/2 oz. fresh orange juice
1 dash crème de menthe
1 dash grenadine
Ice cubes
Tools: shaker, strainer
Glass: cocktail
Garnish: float of Port wine
Combine all ingredients in a shaker, shake, strain into a chilled glass and garnish.
Adapted from The Standard Bartender’s Guide by Patrick Gavin Duffy, 1966
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