Pink Flag

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Ingredients

2 sage, leaves

60 mlLondon Dry gin

Tanqueray London Dry Gin

10 mlberry-violet crème liqueur

Créme Yvette

15 mllemon juice

15 mlpineapple juice

15 mlorgeat syrup

In a shaker, gently muddle the sage leaves.

Add the remaining ingredients and shake with ice, then double strain into a coupe.

No garnish.

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