This is a community recipe contributed by Alan Robertson.
Community recipes are not tested or verified by Difford’s Guide.
Published on 5th of February 2023
Serve in an Old-fashioned glass
| 60 ml | Straight rye whiskey (100 proof /50% alc./vol.) |
| 30 ml | Ferrand Dry Curaçao liqueur |
| 7.5 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 4 drop | Bob's Chocolate bitters |
| 2 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
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