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Ingredients:
- 5 oz Procescco
- 2 oz blackberry puree
- 1 oz creme du mure
Garnish: whole blackberry and mint leaf
Pour in the blackberry puree and creme du mure into a champagne flute. Top of with processco. Finish with a mint leaf and whole blackberry garnish. (Cocktail created by Brian McGrory, Public, 10 Elizabeth St, New York, 10012)
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Party Essential:
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