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I'm doing an Argentine dinner party in two weeks, and came across "Hesperidina" as a ubiquitous aperitif... there's very little information for it online-- the only things I get are that it's bittersweet, orange-y, and slightly minty. I can only imagine something like Aperol?

Any help in its flavor profile, its style, and possibly how I might recreate it for my party??


Torren O'Haire - Private Chef, FMSC Tablemaster, Culinary Scholar

"life is a combination of magic and pasta"

-F. Fellini

"We should never lose sight of a beautifully conceived meal."

-J. Child

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