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Cape Town

Recipe:
60 ml Elephant London Dry Gin
100 ml Extract of plum tomatoes
10 ml Oleo saccharum of lemon
Cameroun pepper
3 drops of Buchu tincture

Making of:
Method: Throw and pour into a chilled glass.
Glass: Coupette.
Garnish: Edible flower.

Created by: Tommaso Scamarcio from Quadra Le Club, Trani, Italy

Cape Town
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