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This is a community recipe contributed by Peter Pendergest.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 50 ml | Cognac (brandy) |
| 15 ml | Ginger liqueur |
| 15 ml | Lemon juice (freshly squeezed) |
| 7.5 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1 dash | Peychaud's or other Creole-style bitters |
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