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This is a community recipe contributed by Ignacio Grimaldi.
Community recipes are not tested or verified by Difford’s Guide.
Published on 18th of September 2024
Serve in a Coupe glass
| 25 ml | Velvet Falernum |
| 25 ml | Edmond Briottet Crème de Mûre |
| 25 ml | Bacardi Carta Blanca Superior White Rum |
| 25 ml | Citric and Malic acid solution |
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