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  • Ingredients
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  • Recipe

  • Place a cane sugar cube into a chilled flute glass
  • Pour 5 ml of grenadine syrup, 20 ml of campari and 20 ml of calvados into a shaker
  • Fill the shaker with ice cubes and shake
  • Strain into the flute glass
  • Carefully top up with champagne
  • Squeeze grapefruit zest over the flute glass and use it to garnish the cocktail

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