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| How To Cook: |
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1. Combine the sherry and vermouth in a mixing glass.
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2. Twist the lemon peel over the glass to release the oil, and drop the peel in.
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3. Add the ice cubes, stir gently with a bar spoon, and strain into a glass.
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4. To make a variation known as the Duplex, substitute 1˝ ounces of dry vermouth for the sherry.
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