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1.15 oz Cocchi vermouth di Torino
0.25 oz Raspberry brandy
0.5 oz Rye whisky
0.25 oz Cocoa liqueur
2 dashes Peychaud’s bitters
1 egg white
Put all the ingredients in a shaker with the egg white, shake without and then with ice, strain into a Marie Antoinette glass on a large ice cube.
Decoration: orchid.
Apéritif à base de vin rouge.
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