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This is a community recipe contributed by Brenden Gowler.
Community recipes are not tested or verified by Difford’s Guide.
Published on 13th of September 2023
Serve in a Nick & Nora glass
| 20 ml | Passoã passion fruit liqueur |
| 12 fresh | Mint leaves |
| 30 ml | Tanqueray London Dry Gin |
| 20 ml | Monin Vanilla Syrup |
| 20 ml | Lime juice (freshly squeezed) |
| 10 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
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