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50ml Seven Seals Single Malt Sherry Finish 15ml Cherry Bitter (Kakuzo) 30ml yuzu juice 20ml sweet vermouth 10ml cane sugar syrup 15ml Aqua Faba (or egg white)
Preparation:
Add all ingredients to a shaker and shake vigorously over ice. Then pour over a cocktail strainer and shake vigorously again. Strain into a cocktail bowl and garnish with dried rose petals.
