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Adapted from a recipe created for Bacardí Legacy 2017 by Martin Bornemann at WERK 8, Basel, Switzerland
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Simon Difford’s Avatar Simon Difford
17th March at 07:17
Martini used Monin Butterscotch Syrup with added salt as his special ingredient. I've replaced with Monin Syrup and added saline solution to the ingredients.
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Al Mitch’s Avatar Al Mitch
17th March at 11:35
Thank you!
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