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Offered at The Curzon in downtown Toronto

Arantxa Cedillo / Veras/arantxa cedillo The Globe and Mail


2 ounces Bombay Sapphire gin

¾ ounce lemon juice

¾ ounce simple syrup

¾ ounce Chambord


Combine gin, lemon juice and syrup in mixing glass. Shake and strain into glass over fresh ice. Float the Chambord on top. Garnish with blackberries on a skewer.

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