Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 15 ml | Cocchi Vermouth di Torino Extra Dry |
| 1.25 ml | Fee Brothers Celery bitters |
| 75 ml | Hayman's London Dry Gin |
| 30 ml | Black pepper |
| 15 ml | Jalapeño brine from pickled jalapeños |
| 3.75 ml | Extra virgin olive oil |