Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 1 1⁄2 fl oz | Hayman's London Dry Gin |
| 3⁄4 fl oz | Lemon juice (freshly squeezed) |
| 3⁄4 fl oz | Blackberry syrup |
| 1⁄2 fl oz | Choya Umeshu-Dento Liqueur |
| 1⁄6 fl oz | Balsamic vinegar of Modena |
| 3 dash | La Fée Parisienne absinthe |
| 2 dash | Difford's Daiquiri Bitters |
| 1 dash (4 drops) | Wonderfoam cocktail foamer |
| 1 pinch | Black pepper |