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Sour Cherry-Yuzu Bellinis
A tall, slender glass whose shape helps keep Champagne and sparkling-wine cocktails effervescent.
Jean-Georges Vongerichten's effervescent sour-cherry cocktail calls for yuzu juice (from the bumpy-skinned Japanese citrus fruit) for a citrus kick; a mix of tangerine and lime juices nearly matches yuzu's flavor.
Go to recipe (1 of 7)
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