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SHAKE all ingredients with ice and fine strain into chilled glass.
Made to the easy-to-remember 3:2:1 Daiquiri (or countdown) formula this balanced but limey daiquiri lacks the poise of my preferred 10:3:2 formula.
I'm indebted to Roger Vilalta who in 2010 at Banker's Bar in Barcelona, Spain made me (Simon Difford) an excellent daiquiri using this formula.
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Pear & Cardamom Sidecar
MUDDLE cardamom in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
POUR ingredients into ice-filled glass and stir.
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