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This is a community recipe contributed by Naveen Isanka.
Community recipes are not tested or verified by Difford’s Guide.
Published on 17th of April 2024
Serve in a Highball (max 10oz/300ml)
| 45 ml | Hayman's Old Tom Gin |
| 15 ml | Lillet Blanc |
| 5 ml | Hayman's Sloe Gin |
| 2 dash | Orange Bitters by Angostura |
| 1 dash | Saline solution (20g sea salt to 80g water) or merest pinch of s |
| 2 dash | Peychaud's Aromatic Bitters |
| Top up with | Thomas Henry Tonic Water |
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