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Iberá
Discover the Iberá created by Florencia Ocampo, winner of the Cointreau Argentina Margarita Challenge 2024 and member of the Cointreau Collective!
How to make
*Passion fruit reduction in Ruda : 500ml of passion fruit x 50 grams of Ruda, all together in a pot reduced for 10 minutes.
Wild Africa Cream Clarified: Equal parts Wild Africa Cream and the result of the passion fruit reduction, when filtered with paper to be totally crystalline.
*Mana perfume: Vodka macerate + 10% peanut roasted in thermal shock for 24 hours. Finally filtered and placed in a perfume bottle.
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