This is a community recipe contributed by Paulina Hoppe.
Community recipes are not tested or verified by Difford’s Guide.
Published on 30th of April 2024
Serve in an Absinthe glass or old-fashioned glass
| 50 ml | Hayman's London Dry Gin |
| 15 ml | Green Chartreuse (or alternative herbal liqueur) |
| 10 ml | Strucchi Dry Vermouth |
| 5 ml | Jalapeño brine from pickled jalapeños |
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