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The Boston Globe

Food & dining

Recipe for Joan Collins cocktail

Makes 1

1½ ounces Old Tom gin

½ ounce Crème Yvette or

similar violet liqueur

½ ounce lemon juice

1 small bottle (16 ounces) sparkling

mineral water

1 strip orange rind

1 maraschino cherry

1. In a tall, slender glass filled with ice, combine gin, Crème Yvette, and lemon juice.

2. Top with sparkling mineral water and garnish with an orange twist and a cherry. Adapted from Pete Polselli

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