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THE RECIPE
How to make Flor da Paraíba with Manzanilla Sherry, Cachaca, Dry Vermouth. See ingredients and step-by-step instructions.
Combine the Manzanilla sherry, cachaça, dry vermouth, and a dash of salt solution in a mixing glass.
Add ice to the mixing glass and stir until well-chilled.
Strain the mixture into a chilled cocktail coupe.
Garnish with a twist of lemon peel, expressing the oils over the drink before placing it on the rim.
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