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Klosse

Recipe:
60 ml Elephant London Dry Gin
30 ml Apple, apricot and cloves cordial
(Put 150ml apple juice and 50 ml apricot juice in a pan, bring to 80°C and infuse with 3g of cloves for 15 min. Filter and add 300 g of sugar. Stir until the sugar is dissolved, then if too sweet add citric acid or lemon juice for balance)

Making of:
Method: Stir and strain.
Glass: Coupette.
Garnish: Sugar and cinnamon rim.

Created by Federico Diddi from The Barber Shop Speakeasy, Rome, Italy

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