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Spring Symphony

We’re hoping to heat things up with a (little early) Spring Symphony created by Sebastien Gans from Carbon, Paris.

Recipe:
20 ml Elephant Strength Gin infused with dill flowers
20 ml Elephant Sloe Gin
5 ml Dolin Suédois bitter
5 ml Red Myrtle liqueur
15 dashes of Absinthe
Verjuice
Milk

Premix in a bottle, serve on the rocks with dill flowers garnish. Enjoy!

Photos by George Stevens & Ronan Le May.

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