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Emily’s Garden
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Course:
Drinks
Keyword:
Bombay Sapphire gin, creme de violette, ginger, ginger beer
Ingredients
1 ½
oz.
Bombay Sapphire gin
or other premium gin
1
oz.
Creme de Violette liqueur
½
oz.
Lemon juice
½
oz.
Ginger syrup
Instructions
Combine ingredients in a shaker.
Shake well with ice and strain over fresh ice.
Garnish with 2 drops of rose water and 3 dried rosebuds.
Notes
The mixologists at Fork & Barrel restaurant in Louisville, KY, created this recipe.
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how it was!