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  • Ingredients
  • Gadgets
  • Recipe

  • Pour 15 ml of quail egg white, 15 ml of lemon juice, 15 ml of cherry liqueur, 30 ml of fino sherry and 30 ml of gin into a shaker
  • Add 2 dashes of peychaud's bitters
  • Fill the shaker with ice cubes and shake thoroughly
  • Strain into a chilled champagne saucer

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