- 1 ½ oz Light Rum
- ¾ oz Apple Brandy
- ¼ tsp Sweet Vermouth
Stir well with cracked ice. Strain into a glass half filled with ice cubes.
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Place fruit in a large pot with a lid. Spread sugar evenly over fruit. Add cognac. Leave for 24 hours. Add the rest of the ingredients, saving the champagne and soda until serving. Serves about 70.