A velvety ruby style port, with great elegance and perfume. Best served at 12-16C.
Requires wine, spirit and a liqueur base pack to make it up. Dissolve contents of liqueur Base B pack into a bottle of red wine (750ml), add 50ml port essence and 770ml of spirit of finished spirit (or vodka). Top up to 2.25L with cold water.
Makes 3 x 750/2 x 1125 bottles. Add sugar to sweeten further if required.