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This is a community recipe contributed by Greg W.
Community recipes are not tested or verified by Difford’s Guide.
Published on 16th of November 2022
Serve in a Coupe glass
| 60 ml | Hayman's London Dry Gin |
| 15 ml | Cointreau triple sec liqueur |
| 15 ml | Monin Almond (Orgeat) Syrup |
| 30 ml | Lemon juice (freshly squeezed) |
| 1 dash | La Fée Parisienne absinthe |
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