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Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Nick & Nora glass
| 22.5 ml | Giffard Crème de Pêche de Vigne liqueur |
| 15 ml | Lemon juice (freshly squeezed) |
| 60 ml | Angostura Aromatic Bitters |
| 90 ml | Saline solution (20g sea salt to 80g water) or merest pinch of s |
| 90 ml | 3 dash Fee Brothers Fee Foam cocktail foamer |
| 60 ml | Edible silver glitter |
| 50 ml | Chairman's Reserve Spiced Rum |