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Calvados 75

Served at: The Lambs Club

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1/2 oz. lemon juice
1/2 oz. simple syrup
1 oz. Calvados
3 oz. Cava
lemon peel for garnish


Combine lemon juice, simple syrup and the Calvados into a shaker. Shake briefly and strain into a refrigerator chilled flute glass. Top off with the Cava and garnish with the lemon peel. (Published 2010)

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