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    Cocktail recipe Spicy India

    • Pour 25 ml of quail egg white, 20 ml of lemon juice, 20 ml of almond syrup, and 10 ml of amaro into the shaker
    • Add 15 ml of Falernum liqueur, 10 ml of triple sec, and 40 ml of London dry gin
    • Shake gently without ice
    • Fill the shaker with ice cubes and shake one more time
    • Pour through the strainer and sieve into the rocks glass
    • Garnish with ground nutmeg and half of a dried orange wheel
    How to Make the Spicy India

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