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Borgo di Marinai

Happy Easter! Let’s celebrate the long weekend with a zesty tipple by Alessandro Norri from the Peacock in Rimini, Italy.

You’ll need:
45 ml Elephant Strength Gin
20 ml Lime juice
10 ml Solerno liqueur
1 Bar spoon of sugar aromatised with bergamot peels

Shake and strain into a coupette, garnish with a lemon peel.

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