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This is a community recipe contributed by Stewart Dick.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Flute glass
| 25 ml | Lemon juice (freshly squeezed) |
| 25 ml | Honey syrup (3 parts honey to 1 water by weight) |
| 35 ml | Macallan 10 Year Old Sherry Oak |
| Top up with | Brut champagne/sparkling wine |
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