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Kirsch and lemoncello Tanqueray presse

Maple syrup adds a touch of sweetness to balance the citrus taste

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24 JUNE 2009

Ingredients

  • 25 ml Tanqueray gin
  • 15 ml Kirsch liqueur
  • 15 ml lemoncello
  • 10 ml maple syrup
  • 10 ml lemon juice
  • 50ml dry white wine

Method

Take a large wine glass and chill. Mix all ingredients together well apart from the wine. Pour into glass and top up with white wine. Garnish with fresh kirsch

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