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STIR in all ingredients with ice and strain into chilled glass. (Or strain into ice-filled old-fashioned glass.)
Lemon zest twist and fresh lavender sprig/dried lavender blossom
Fruity cognac with delicate floral tea notes.
Adapted from a recipe created in 2015 by Paride Fameli at the Lounge cocktail bar, Novotel London West, England.
SHAKE all ingredients with ice and strain into chilled glass.
The Good, The Bad and the Ugni
SHAKE first 3 ingredients with ice and strain into ice-filled glass (preferably block of ice). Lastly, FLOAT Chartreuse.
Cocktails are something of a luxury. You don’t just ping a cap and pour – they take a degree of time and skill to mix, so deserve a decent and appropriate glass.
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