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Here's a variation from Peels restaurant in NYC that uses bourbon instead of gin,

  • 3/4 ounce Elijah Craig Bourbon

  • 3/4 ounce Pierre Ferrand CuraƧao (or Cointreau)

  • 3/4 ounce fresh juice from 1 lemon

  • 3/4 ounce Lillet Blanc

  • Garnish: mint sprig

Ingredients

Shake with ice. Serve up. Mint garnish

Instructions

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