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This is a community recipe contributed by Nikita Panteleiko.
Community recipes are not tested or verified by Difford’s Guide.
Published on 16th of May 2024
Serve in a Highball (max 10oz/300ml)
| 30 ml | Bols Blue Curaçao |
| 30 ml | Bols Barrel Aged Genever |
| 30 ml | Lemon juice (freshly squeezed) |
| 30 ml | Single cream/half-and-half |
| 30 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
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