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This is a community recipe contributed by Celine Flamain.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Goblet glass
| 15 ml | Hibiscus flower in syrup |
| 60 ml | Camus XO Cognac |
| 30 ml | Pinot Noir red wine |
| 2 dash | Angostura Aromatic Bitters |
| 15 ml | Lemon juice (freshly squeezed) |
| 1 fresh | Kaffir lime leaf |
| 1 twist | Kaffir lime (fresh fruit) |
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