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CÎROC Moschino

July 22, 2019 1 min read

The Jeremy

INGREDIENTS
25ml CÎROC Moschino
15ml Ginger Ale
25ml Freshly squeezed lime juice
2 dashes Monin syrup (mint)
6-8 Mint leaves (slapped)
50ml ICE COLD Dry Champagne or Cava

GLASS & GARNISH
Fresh mint sprig 
Collins glass

METHOD  
1. Shake and double strain over ice.
2. Top off with champagne. 

 

 

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