This is a community recipe contributed by Christian Granert.
Community recipes are not tested or verified by Difford’s Guide.
Published on 30th of April 2023
Serve in a Highball (max 10oz/300ml)
| 40 ml | Hayman's Old Tom Gin |
| 20 ml | Pomegranate molasses |
| 10 ml | Monin Almond (Orgeat) Syrup |
| 20 ml | Cockburn's Tawny Eyes Port |
| 10 ml | Campari Bitter liqueur |
| 6 dash | Saline solution 4:1 (20g sea salt to 80g water) |
| 60 ml | Thomas Henry Soda Water |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Bitters
Bitters are alcoholic beverages prepared with herbs, spices, roots, fruits and peels infused in alcohol or glycerin. Popular ingredients include gentian...
Orgeat
Orgeat (pronounced 'Ohr-Zsa' as in Zsa Zsa Gabor - with the 't' silent), is a syrup traditionally made from almonds, sugar and rose water or orange flower...
Italian red bitter liqueurs
There are numerous Italian bright crimson-coloured bittersweet liqueurs, but Campari is the best-known internationally. Campari is on the drier side of...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs