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The Yuzu French 75

Monday, August 26, 2013

From: Haru, Boston, MA.
Yield: 1 serving

1½ oz. top-shelf gin, such as Bombay Sapphire
½ oz. fresh lemon juice
½ oz. simple syrup
¼ oz. pure yuzu juice
splash of champagne
as needed for garnish, lemon twist

Build, shake and strain the ingredients into a 6-oz. champagne flute and top with champagne. Garnish with a lemon twist.

(from Trends in a glass: Classic cocktails reinvented)

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