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This is a community recipe contributed by Abed Kayyal.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 50 ml | Speyside single malt Scotch whisky |
| 20 ml | Lime juice (freshly squeezed) |
| 20 ml | Honey syrup (3 parts honey to 1 water by weight) |
| 2 dash | Dr. Adam Elmegirab's Spanish bitters |
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