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Borgo di Marinai

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

Making of:
Method: Shake and strain.
Glas: Coupette.
Garnish: Lemon peel.

Created by: Alessandro Norri from the Peacock in Rimini, Italy

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