This is a community recipe contributed by Jono Targett.
Community recipes are not tested or verified by Difford’s Guide.
Published on 8th of September 2023
Serve in a Coupe glass
| 45 ml | Hayman's London Dry Gin |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 22.5 ml | Blackberry syrup |
| 15 ml | Choya Umeshu-Dento Liqueur |
| 5 ml | Balsamic vinegar of Modena |
| 0.9 ml | La Fée Parisienne absinthe |
| 0.6 ml | Difford's Daiquiri Bitters |
| 0.3 ml | 3 dashes Fee Brothers Fee Foam cocktail foamer or Egg white (pasteurised) or Aquafaba or Egg white replacement (vegan) |
| 1 pinch | Black pepper |
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