By Ben Campbell, mixologist at The Gin Bar, Newcastle
Ingredients
25ml Xante
12.5ml Cointreau
125ml Ginger Ale
Garnish with orange and cinnamon.
Method
Add ice cubes to the glass.
Add the Xante, Cointreau, stir then top with Ginger Ale.
Garnish with a pinch of sprig of cinnamon and a slice of orange peel.
