Kopke - Colheita Port 2001 Sauces we decided to make ours
Description
we decided to make ours with honey
Almond and stone fragrances dominate the slightly bitter citrus base and bring balance to our lively and fine dry Vermouth de Chambéry
69% Cabernet Sauvignon
Make shure to add the Luxardo Maraschino Cherries in syrup and the Regens orange Bitters to complete the ultimate Manhattan
26% Merlot
Kopke - Colheita Port 2001 Sauces we decided to make ours
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