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This is a community recipe contributed by Mariusz Twardowski.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 7.5 ml | St-Germain elderflower liqueur |
| 30 ml | Velvet Falernum |
| 15 ml | Lime juice (freshly squeezed) |
| 3 dash | Peychaud's Aromatic Bitters |
| 45 ml | Barr Hill Reserve Tom Cat Gin |
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