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Il Bombolone

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1 oz. huckleberry purée
2 oz. Belvedere citrus vodka
1/2 oz. Crème Yvette
1 egg white
3/4 oz. fresh lemon juice
1/2 oz. demerara simple syrup


In a shaker, combine 1 oz. huckleberry purée (make in a food processor or blender), 2 oz. Belvedere citrus vodka, 1/2 oz. Crème Yvette, 1 egg white, 3/4 oz. fresh lemon juice, and 1/2 oz. demerara simple syrup. Shake with ice and strain into a chilled martini glass. (Published 2011)

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