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Provided by: Mixologist Ron Dilello
Served at: Villard Bar and lounge
Reader Rating: Write a Review
1 1/2 ounces Bombay Sapphire gin
1 ounce sweet vermouth
1 ounce Campari
Twist of lemon peel
A roster of extreme deliciousness (at modest prices).
Foie gras, fish tongue, and uni.
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