This is a community recipe contributed by Van Kussrow.
Community recipes are not tested or verified by Difford’s Guide.
Published on 17th of February 2024
Serve in a Coupe glass
| 60 ml | Bulleit Rye Whiskey |
| 30 ml | Cointreau Noir liqueur |
| 15 ml | Monin Ginger Syrup |
| 15 ml | Lemon juice (freshly squeezed) |
| 1 dash | Angostura Aromatic Bitters |
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