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This is a community recipe contributed by Cooper Anderson.
Community recipes are not tested or verified by Difford’s Guide.
Published on 27th of August 2023
Serve in a Coupe glass
| 60 ml | Fords London dry gin |
| 30 ml | Lime juice (freshly squeezed) |
| 15 ml | Monin Almond (Orgeat) Syrup |
| 15 ml | Velvet Falernum |
| 7.5 ml | Green Chartreuse (or alternative herbal liqueur) |
| 1 dash | Orange Bitters by Angostura |
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