This is a community recipe contributed by Fredrik Rosin.
Community recipes are not tested or verified by Difford’s Guide.
Published on 22nd of January 2025
Serve in a Coupe glass
| 40 ml | Hayman's London Dry Gin |
| 20 ml | Disaronno amaretto |
| 20 ml | Galliano Espresso Coffee liqueur |
| 2 dash | Angostura Cocoa Bitters |
| 1⁄4 pinch | Salt (sea salt) |
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