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Filippo

Dessert

    INGREDIENTS
  • 5/10 Ambrosia Gin
  • 2/10 Vermouth dry
  • 1/10 Bitter Campari
  • 1/10 Mandarin liqueur
  • 1/10 Apricot Brandy

Carlo Celestini presented this cocktail that won the first prize at the National Competition A.I.B.E.S. in 1998 in Cernobbio.

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