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Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 35 ml | Hayman's Old Tom Gin |
| 5 ml | Monin Lavender sugar syrup |
| 35 ml | Belsazar Rosé vermouth |
| 15 ml | Campari Bitter liqueur |
| 2 dash | Saline solution (20g sea salt to 80g water) or merest pinch of s |
| 5 ml | Tempus Fugit Violettes |