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50 ml Elephant London Dry Gin
22,5 ml Vermouth DOLIN Dry
8 ml Mezcal Barra Alipus Sn Andrés
8 ml Pino Mugo
2 dashes Scrappy’s Bitters orange
Method: Stir and strain.
Garnish: Fresh pine buds.
Created by Alexandra Purcaru, founder of Art cocktail club and Director of Selva Oaxaca Cocktail Bar