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This is a community recipe contributed by KEBROZV Brozovich.
Community recipes are not tested or verified by Difford’s Guide.
Published on 18th of February 2024
Serve in a Coupe glass
| 60 ml | Perrier-Jouët Blason rosé champagne |
| 30 ml | Elderflower liqueur |
| 30 ml | Monin Strawberry Syrup |
| 30 ml | Lemon juice (freshly squeezed) |
| 5 dash | Orange Bitters by Angostura |
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