Punch a la Dwyer
- 45 ml Pinot Noir (fruity & funky I used Dr Edge)
- 15 ml Cognac or Good Local Brandy (I used Hennessy VSOP)
- 10 ml Sugar Syrup 2:1
- 45 ml Tasmanian Sparkling (I used Clover Hill)
- Build first 3 ingredients in a rocks glass over a big rock of ice and stir to chill
- Add the sparkling, give a gentle stir and add a slice of orange and lemon to garnish.
- Best served as an aperitif or if in need of a palette cleanser