Gallienne Highball
Gallienne Highball

Ingredients

  • 50 ml Martell VSSD
  • 25 ml Fresh Lemon Juice
  • 15 ml Crème d’Abricot (Briottet recommended)
  • part Top with Soda Water

Method

Stir and strain over cubed ice into highball, garnish with lemon slice.

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