Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Nick & Nora glass
| 30 ml | Hayman's Sloe Gin liqueur |
| 60 ml | Angostura Aromatic Bitters |
| 90 ml | 3 dash Fee Brothers Fee Foam cocktail foamer |
| 45 ml | Blackberry syrup |
| 30 ml | Brut champagne/sparkling wine |
| 11.25 ml | Gabriel Boudier Crème de Cassis de Dijon |
| 22.5 ml | Lemon juice (freshly squeezed) |