Port Wine Sangaree
2 oz tawny port
1/2 oz brandy
1 tsp superfine sugar
2 tsp water
2 1/2 oz club soda
1 pinchgrated nutmeg
1 pinchground cinnamon
Special instructions:
Dissolve the sugar in the water and port in the bottom of a highball glass. Almost fill the glass with crushed ice; add the soda. Float the brandy on top, and garnish with a lemon twist. Dust with nutmeg, then with cinnamon, and serve.