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Credit: Donna Seyer, Lead Bartender, Touché bar at the Omni Royal Orleans Hotel and Resort, New Orleans
The National Culinary Review, November/December 2013
2 oz. Bombay Sapphire gin
1 t. Cointreau
1 t. Blue Curaçao
2 t. simple syrup
1 oz. fresh lemon juice
1 oz. cream or half-and-half
3 oz. club soda
Method: In shaker, combine gin, Cointreau, Blue Curaçao, simple syrup, lemon juice and cream. Shake well. Strain into Collins glass filled with ice. Add club soda; stir well.
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