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Scofflaw
Just on the dry/tart side, hence crisp and superbly refreshing without being a citrusy sour. For my version of this classic, I've used bonded-strength...
Simon Difford
14th February at 18:14
I agree with and have adopted the dry and bianco split vermouth, but I prefer less lemon juice and accompanying balancing sweetner, so keeping this a spirit and vermouth-led cocktail, rather than turning it into another citrusy sour.