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Woodfire Roasted Spatchcock, Zhoug, Labneh, Turnips - Recipe by Chef Max Vloet
A great shared main with friends.
30mL Freshwater Blush gin
30mL Pampelle
20mL lime juice
10mL rose syrup (the wine not flower)
Soda to top up glass
Shake with ice, strain, top with soda.
Garnish:
Rocks glass
Raspberry dust rim
Short straw
Edible flower
Recipe provided by Goodradigbee Distillers