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Ingredients
(Serves 1),3 dill sprigs plus one to serve,
2cm cucumber skinned (reserve the skin to serve),
35ml Butterfly Boston absinthe,
10ml lime juice,
20ml gomme syrup,
50ml yoghurt,
Instructions
Muddle the dill and cucumber. Pour the other ingredients into a shaker; shake and double strain them.
Serve garnished with the scrolled skin of cucumber and a sprig of dill.
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