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This is a community recipe contributed by Doug Bain.
Community recipes are not tested or verified by Difford’s Guide.
Published on 1st of January 2026
Last updated on 9th of May 2026
Serve in a Coupe glass
| 30 ml | Hayman's London Dry Gin |
| 15 ml | Campari Bitter liqueur |
| 15 ml | Lemon juice (freshly squeezed) |
| 15 ml | Monin Cinnamon Syrup |
| 45 ml | Brut champagne/sparkling wine |
| 1 twist | Grapefruit peel/zest |
| 2 dash | Seiers Allspice Bitters |
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