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This is a community recipe contributed by Kiarnah Mason.
Community recipes are not tested or verified by Difford’s Guide.
Published on 12th of August 2024
Serve in a Coupe glass
| 45 ml | Bombay Citron Pressé |
| 15 ml | Joseph Cartron Apricot Brandy liqueur |
| 30 ml | Lemon juice (freshly squeezed) |
| 15 ml | Rosemary sugar syrup (2:1) |
| 2 barspoon | Apricot jam (preserve) |
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