Pink Flag
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Raw
Ingredients
2
sage, leaves
60
ml
London Dry gin
Tanqueray London Dry Gin10
ml
berry-violet crème liqueur
Créme Yvette15
ml
lemon juice
15
ml
pineapple juice
15
ml
orgeat syrup
Preparation Instructions
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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