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This is a community recipe contributed by Anthony Randazzo.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Flute glass
| 60 ml | Fiol Extra Dry Prosecco |
| 45 ml | Sipsmith London Dry Gin |
| 22.5 ml | Cointreau triple sec liqueur |
| 30 ml | Lemon juice (freshly squeezed) |
| 2 dash | Orange Bitters by Angostura |
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