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This is a community recipe contributed by Félix Maréchal.
Community recipes are not tested or verified by Difford’s Guide.
Published on 30th of April 2024
Serve in a Mini coupe
| 37.5 ml | Hayman's London Dry Gin |
| 22.5 ml | Cockburn's Special Reserve Port |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 10 ml | Monin Pistachio sugar syrup |
| 2 dash | Angostura Aromatic Bitters |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
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