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Photo source / credit: BC Taste Magazine
Invented by Justin Taylor, who currently works at Yew Seafood & Bar in Vancouver.
Method
Dry shake (without ice) all the ingredients except the Peychaud’s bitters in a cocktail shaker. Add some ice then shake hard again. Fine strain into a cocktail glass then add a few drops of the bitters onto the top before serving.
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- 15 mlGalliano ()
- 15 mlLime Juice ()
- 15 mlLemon Juice ()
- 1Egg white ()
- 15 mlSt-Germain Elderflow Liqueur ()
- DashPeychaud's Aromatic Bitters ()
- 60 mlAkvavit ()
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Source - Amazon
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Source: https://makemeacocktail.com/cocktail/7624/copenhagen-sour/
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