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Copa Martinera...
1 fl oz Disaronno Originale amaretto
1 fl oz Giffard Grenadine Syrup
1 fl oz Crema de licor de cacao (blanco)
¾ fl oz Leche evaporada (endulzada)
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Cómo se hace:

SHAKE all ingredients with ice and fine strain into chilled glass.

Garnitura:

None

Historia:

To make this sweet after dinner drink I've used amaretto and pomegranate syrup in place of créme de noyaux. This almond flavoured liqueur made from apricot and peach stones is not currently available in the UK. US readers should use 2 shots of créme de noyaux in place of the first two ingredients.

Acerca de:

Adapted from a recipe in the 1947-72 'Trader Vic's Bartender's Guide' by Victor Bergeron.

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