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Credit: Camille Austin, Hakkasan, New York
The National Culinary Review, November/December 2013
1.5 oz. NOLET’S Silver Dry Gin
0.75 oz. Pierre Ferrand Dry Curaçao
1 oz. fresh lime juice
0.5 oz. lychee juice
1 bar spoon yuzu marmalade
Shiso leaf, for garnish
Method: Shake gin, curaçao, lime juice, lychee juice and marmalade. Strain into martini glass. Garnish with shiso leaf.
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