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This is a community recipe contributed by Costis Dallas.
Community recipes are not tested or verified by Difford’s Guide.
Published on 31st of July 2023
Serve in a Coupe glass
| 45 ml | Light gold rum (1-3 year old molasses column) |
| 30 ml | Exprè Caffè Italiano (or freshly made hot Espresso Coffee) |
| 20 ml | Galliano Espresso Coffee liqueur |
| 2 dash | Saline solution (20g sea salt to 80g water) or merest pinch of s |
| 7.5 ml | Mandarine Napoleon liqueur |
| 7.5 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
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