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This is a community recipe contributed by Annie Robb.
Community recipes are not tested or verified by Difford’s Guide.
Published on 1st of February 2023
Serve in a Coupe glass
| 45 ml | Bourbon whiskey |
| 30 ml | Cointreau triple sec liqueur |
| 15 ml | Lemon juice (freshly squeezed) |
| 10 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
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