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This is a community recipe contributed by Jack Kowal.
Community recipes are not tested or verified by Difford’s Guide.
Published on 30th of April 2024
Serve in a Coupe glass
| 40 ml | Hayman's London Dry Gin |
| 12.5 ml | Giffard Creme de Peche |
| 7.5 ml | Liquore Strega |
| 25 ml | Lemon juice (freshly squeezed) |
| 15 ml | Honey syrup (3 parts honey to 1 water by weight) |
| 12 leaf | Sage leaves |
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