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Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in an Old-fashioned glass
| 50 ml | Rye whiskey (80-88 proof) 40-44% alc./vol. |
| 15 ml | Gabriel Boudier Crème de Cassis de Dijon |
| 7.5 ml | Monin Pure Cane sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water) |
| 7.5 ml | Campari Bitter liqueur |
| 20 ml | Lime juice (freshly squeezed) |
| 15 ml | Pink grapefruit juice (freshly squeezed) |
| 60 ml | Saline solution (20g sea salt to 80g water) or merest pinch of s |