PUNCH O’CLOCK
PUNCH O’CLOCK

Ingredients

  • 35 ml Martell Cordon Bleu
  • 15 ml Lillet Blanc
  • 25 ml Lemon Juice
  • 10 ml 1:1 Sugar syrup
  • 50 ml Thé vert de Hammam

Method

Stir with ice and strain into chilled Nick & Nora. Garnish with an orange slice and a cherry.

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