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Nathan Cornwell

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I needed something to try out my new rose syrup, so I made this with Lillet Blanc and orange bitters for the Cocchi Rosa and Cointreau for the Citronge. If the original is better than what I got, this is a very special drink indeed.
I think this is the best use of vermouth I've ever tasted. Blew me away.
This comment is correct. Heavy cream (although I only used the amount from this spec) and pouring the soda after allowing the foam the set are both necessities.