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POUR all ingredients into ice-filled glass and lightly stir.
The sweet honeyed spice notes of Scottish liqueur combine harmoniously with the gentle acidity of the wine, lengthened and freshened with ginger ale.
Created in October 2013 by Simon Difford at the Cabinet Room, London, England.
Approximately £0.00 per cocktail *
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Snowball (Difford's recipe)
POUR champagne into ice-filled glass. SHAKE last three ingredients with ice and strain over champagne.
SHAKE all ingredients with ice and fine strain into chilled glass.
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