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1 fresh Passion fruit
1 fl oz Bourbon whiskey
1 fl oz Berneroy Fine Calvados
¼ fl oz Giffard Sirop Grenadine (Grenadine Syrup)
fl oz Orange flower water
1 dash Angostura Orange Bitters
½ fl oz Chilled water (omit if wet ice)
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How to make:

Cut passion fruit in half and scoop flesh into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.


Orange zest twist


Passion fruit and orange flavours, laced with apple brandy and bourbon. Fruity yet dry.


Adapted from W.J. Tarling's 1937 Café Royal Bar Book.

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