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This is a community recipe contributed by JACQUELINE KIRK.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 60 ml | Hayman's London Dry Gin |
| 30 ml | Strucchi Dry Vermouth |
| 15 ml | Cointreau triple sec liqueur |
| 1 barspoon | Olive brine (from jarred olives) |
| 1 barspoon | Lime oleo saccharum |
| 1 slice | Fresh ginger root (thumbnail-sized slice) |
| 1 dash | Angélique absinthe |
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