This is a community recipe contributed by Jonathan Stanyard.
Community recipes are not tested or verified by Difford’s Guide.
Published on 29th of September 2023
Serve in a Coupe glass
| 30 ml | Passoã passion fruit liqueur |
| 45 ml | Bols Genever |
| 30 ml | Lemon juice (freshly squeezed) |
| 15 ml | Monin Coconut Syrup |
| 10 gram | Cucumber (fresh) |
| 60 ml | Brut champagne/sparkling wine |
| 10 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
| 3 drop | Vanilla extract/essence |
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