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This is a community recipe contributed by Frank Xing.
Community recipes are not tested or verified by Difford’s Guide.
Published on 30th of April 2024
Serve in a Goblet glass
| 45 ml | Hayman's London Dry Gin |
| 15 ml | De Kuyper XO Apricot Brandy |
| 30 ml | Gonzalez Byass Fino Dos Palmas Fino |
| 1⁄2 barspoon | Olive brine (from jarred olives) |
| 10 ml | Green (Verte) Chartreuse liqueur |
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