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This is a community recipe contributed by Heidi Della Pesca.
Community recipes are not tested or verified by Difford’s Guide.
Published on 29th of May 2026
Serve in a Wine glass
| 60 ml | Hayman's London Dry Gin |
| 22.5 ml | Dolin Blanc Vermouth de Chambery |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 22.5 ml | Raspberry (framboise) sugar syrup |
| 3 dash | Peychaud's or other Creole-style bitters |
| 60 ml | Fiol Extra Dry Prosecco |
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