To make this fabulously fruity liqueur, the folks at Copper in the Clouds begin by distilling a seven botanical gin, with plenty of mandarin peel. The gin is then infused with prickly pear, which judging by the label might have been harvested by a red squirrel wearing oven gloves – to protect its paws from the prickles you see. This will make a great refreshing sipper mixed with soda or lemonade and plenty of ice.
Vibrant mandarin with aromatic, floral citrus, sweet hints of melon, and tropical juices.
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