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This is a community recipe contributed by Jan Kratochvil.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Goblet glass
| 12.5 ml | Honey syrup (3 parts honey to 1 water by weight) |
| Top up with | Fiol Extra Dry Prosecco |
| 30 ml | Cointreau triple sec liqueur |
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