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2 fl oz Berneroy Fine Calvados
1 fl oz Boiron Cranberry & Morello cherry puree
1 fl oz *Special ingredient #1 (see below)
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How to make:

POUR all ingredients into tin, add ice and churn with spoon.

Special ingredient #1 = Hazelnut & orange blossom syrup
Blend the following and super fine strain.
15g Citric acid
7ml Orange blossom water
275g Caster sugar
120ml Hazelnut liqueur
4 Cardamom pods
5g Maldon sea salt
5ml Vanilla curd
120ml Benedictine
275g Water


Serve in a Spam tin and place tub of ice cream with small spoon on top of tin and rest straw across top.


Created in 2016 by Andy Mil at The Cocktail Trading Co., London, England.

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