Wednesday , January 16 2019
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bon_mot

Bon Mot

By Hawthorn Bar, Norwich
www.barhawthorn.com

INGREDIENTS

30ml of gin
20ml of St Germain elderflower liqueur
20ml of lime juice
2 sprigs of thyme
1 slice of cucumber
dash of Absinthe

Serves 1

METHOD
Shake everything well, then double strain into a frozen glass

Recipe published in Feast, issue 10.

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