Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 45 ml | Hayman's Old Tom Gin |
| 15 ml | Chinola passion fruit liqueur |
| 22.5 ml | Celery juice (freshly extracted) |
| 15 ml | Lime juice (freshly squeezed) |
| 7.5 ml | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 30 ml | Saffron fronds |
| 90 ml | Extra virgin olive oil |