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This is a community recipe contributed by Henry Duke.
Community recipes are not tested or verified by Difford’s Guide.
Published on 26th of June 2023
Serve in a Flute glass
| 30 ml | Cognac (brandy) |
| 2 barspoon | Powdered sugar (white sugar ground in mortar and pestle) |
| 5 ml | Strucchi Rosso Vermouth |
| 4 drop | La Fée Parisienne absinthe |
| 1⁄2 fresh | Pear (fresh fruit) |
| 90 ml | Thomas Henry Soda Water |
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