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This is a community recipe contributed by Jonathan Travers-Smith.
Community recipes are not tested or verified by Difford’s Guide.
Published on 21st of May 2022
Serve in a Coupe glass
| 50 ml | Monkey 47 gin |
| 30 ml | Lemon juice (freshly squeezed) |
| 15 ml | Rosemary sugar syrup (1:1) |
| Float | Lemon sorbet |
| Top up with | Brut champagne/sparkling wine |
| 1 sprig | Rosemary sprig |
| grated zest of | Lime zest (peel) |
| 1 drop | Orange blossom water / Orange flower water |
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