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Ingredients
40ml Thai Limeleaf infused Bacardi Carta Oro
20ml Cocchi Vermouth D’Torino
20ml fresh lemon juice
40ml Coconut Water
2-3 drops Butterfly Pea Flower extract
15ml Hibiscus Syrup
25ml Fresh Egg White
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Instructions
Shake all ingredients.
Pour in a coupette and garnish with toasted coconut and dark chocolate.
Categories:
Edinburgh