Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 5⁄6 fl oz | Mandarine Napoleon liqueur |
| 5⁄6 fl oz | Hayman's London Dry Gin |
| 5⁄6 fl oz | Lemon juice (freshly squeezed) |
| 5⁄12 fl oz | Honey syrup (3 parts honey to 1 water by weight) |
| 5⁄12 fl oz | Velvet Falernum |
| 2 drops | Saline solution (20g sea salt to 80g water) or pinch of salt |