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Lemon Creme Brûlée

Recipe:
30ml Elephant London Dry Gin
25ml Limoncello
2 drops Yuzu bitters
25ml Fresh lemon juice
15ml Vanilla sugar
1 x tablespoon of creme fraiche

Making of:
Method: Shake hard and top up with soda.
Glass: Highball or tumbler.
Garnish: Grated lemon peel & meringue.

Created by: Our amazing friends at The Shrub & Shutter in London

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