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This is a community recipe contributed by shirley Alexander.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 15 ml | Tarragon sugar syrup (2:1) |
| 15 ml | Lemon juice (freshly squeezed) |
| 20 ml | Heering Cherry Liqueur |
| 30 ml | Tanqueray No. Ten |
| 10 ml | Xanté pear liqueur |
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