The Victorian era established Port as one of Britain's favourite tipples. Here it is used by Bartender Gabor Omufer at Vivek Singh's Cinnamon Club in a cocktail of lemon, ginger beer, orange zest and Fernet Branca.
Add enough crushed ice to come 2/3 of the way up the glass. Pour in the Port, fruit juices, sugar and Fernet. Use a bar spoon to swizzle the ingredients in the glass for 30 seconds
Top up with ginger beer and more crushed ice. Garnish with the cherries, mint leaves, orange zest and a dusting of icing sugar. Serve immediately with a straw
