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Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 50 ml | Hayman's Old Tom Gin |
| 120 ml | Balsamic vinegar of Modena |
| 25 ml | Giffard Crème de Pêche de Vigne liqueur |
| 150 ml | Sage leaves |
| Brut champagne/sparkling wine | |
| 90 ml | Raspberries |