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1 serving
Lauren Blake-Parseliti // February 11, 2014
2 oz. fino sherry½ oz. Benedictine ½ tsp. cherry jam2½ oz. Baron de Bréban brut roséLemon twist for garnish
• Shake the first three ingredients with ice. Double strain into a Champagne flute. Top with the brut rosé. Garnish with the lemon twist.
