This is a community recipe contributed by Andre Goetz.
Community recipes are not tested or verified by Difford’s Guide.
Published on 30th of April 2022
Serve in a Coupe glass
| 35 ml | Bison grass vodka |
| 7.5 ml | De Kuyper Blue Curaçao |
| 7.5 ml | Cointreau triple sec liqueur |
| 10 ml | Luxardo Maraschino liqueur |
| 7.5 ml | The Bitter Truth Crème de Violette |
| 15 ml | Shiraz red wine |
| 10 ml | Lemon juice (freshly squeezed) |
| 2.5 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 dash | Angostura Aromatic Bitters |
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