This is a community recipe contributed by Eric Inge.
Community recipes are not tested or verified by Difford’s Guide.
Published on 15th of May 2022
Serve in a Coupe glass
| 45 ml | Grey Goose Vodka |
| 7.5 ml | Giffard Creme de Cacao White |
| 7.5 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 30 ml | Exprè Caffè Italiano or freshly made hot Espresso Coffee) |
| 20 ml | St. George NOLA |
| 1 pinch | Salt (sea salt) |
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