This is a community recipe contributed by Jeanne Jeanne MATCH.
Community recipes are not tested or verified by Difford’s Guide.
Published on 30th of April 2023
Serve in a Flute glass
| 40 ml | Hayman's Old Tom Gin |
| 3 dash | La Fée Parisienne absinthe |
| 0.6 ml | Olive brine (from jarred olives) |
| 5 unit | Coriander/Cilantro leaves |
| 15 ml | Lemon juice (freshly squeezed) |
| 10 ml | Giffard Sugar Cane Syrup |
| 40 ml | Brut champagne/sparkling wine |
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