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This is a community recipe contributed by Claire Renaud.
Community recipes are not tested or verified by Difford’s Guide.
Published on 26th of March 2024
Serve in a Coupe glass
| 15 ml | Mandarine Napoleon liqueur |
| 37.5 ml | Ketel One Vodka |
| 30 ml | Lemon juice (freshly squeezed) |
| 3 leaf | Basil leaves |
| 10 ml | Monin Almond (Orgeat) Syrup |
| 5 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 3 dash | Angostura Aromatic Bitters |
| 5 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
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