Bourbon Sangaree

• 1/2 oz tawny port
• 1/8 tsp grated nutmeg
• 1/8 tsp ground cinnamon
• 1 tsp superfine sugar
• 2 tsp water
• 1 1/2 oz bourbon whiskey
• 2 1/2 oz club soda
• 1 twist lemons

Pour bourbon whiskey and water into a highball glass. Add sugar, allow to dissolve. Almost fill the glass with crushed ice and club soda. Float the tawny port on top. Garnish with a twist of lemon peel, sprinkle with nutmeg and cinnamon, and serve.