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1.5 ounces Martin Millers Gin

.75 ounces honey syrup

.5 ounces yuzu juice

.25 ounces lemon juice

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.25 ounces chamomile-infused dry vermouth*

A few dashes of Calabrian chili oil

* Use 2 tablespoons of chamomile tea per 750 ml. of vermouth. Let infuse for 1 hour and 45 minutes, then strain.

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