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The Kalahari

Recipe:
50 ml Elephant London Dry Gin
30 ml Casava milk
20 ml Apple quince vinegar
3 Barspoons pineapple marmalade

Making of:
Method: Shake with ice and strain into a chilled glass.
Glass: Coupette.
Garnish: Dried green apple wheel.

Created by: Fabio Tammariello at CaBò Bologna
Photo by: George Stevens

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