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This is a community recipe contributed by Peter Griffith.
Community recipes are not tested or verified by Difford’s Guide.
Published on 23rd of January 2022
Serve in a Coupe glass
| 22.5 ml | Cointreau triple sec liqueur |
| 22.5 ml | Lime juice (freshly squeezed) |
| 5 ml | Agave syrup |
| 1⁄2 pinch | Salt (sea salt) |
| 45 ml | Glendalough Premium Irish Poitin |
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