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This is a community recipe contributed by Peter Kempster.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 22.5 ml | Hayman's London Dry Gin |
| 22.5 ml | Cointreau triple sec liqueur |
| 22.5 ml | Aromatized wine (e.g. Lillet Blanc) |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 1⁄8 barspoon | La Fée Parisienne absinthe |
| 1⁄2 barspoon | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
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