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This is a community recipe contributed by Lexi Palmer-Brown.
Community recipes are not tested or verified by Difford’s Guide.
Published on 24th of April 2024
Serve in a Coupe glass
| 30 ml | Hayman's London Dry Gin |
| 30 ml | El Bandarra Blanco vermut |
| 1 barspoon | Seville orange marmalade |
| 15 ml | Boiling water |
| 15 ml | Cointreau triple sec liqueur |
| 30 ml | Chapel Down Vintage Reserve Brut NV |
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