This is a community recipe contributed by Oliver James.
Community recipes are not tested or verified by Difford’s Guide.
Published on 21st of August 2023
Serve in a Coupe glass
| 45 ml | Bombay Sapphire Gin |
| 30 ml | Giffard Abricot du Roussillon liqueur |
| 15 ml | Monin Orgeat syrup |
| 20 ml | Lime juice (freshly squeezed) |
| 7.5 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
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