This is a community recipe contributed by Christian Granert.
Community recipes are not tested or verified by Difford’s Guide.
Published on 30th of April 2024
Serve in a Fizz or Highball (8oz to 10oz)
| 50 ml | Hayman's Old Tom Gin |
| 1⁄3 fresh | Asparagus (fresh) |
| 5 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
| 80 ml | Clear apple juice (not cloudy) |
| 5 ml | Monin Almond (Orgeat) Syrup |
| 10 ml | Galliano L'Autentico liqueur |
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