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Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 20 ml | Bols Blue Curaçao |
| 10 ml | Bols Coconut Liqueur |
| 30 ml | Light gold rum (1-3 year old molasses column) |
| 120 ml | Difford's Saline Solution (or merest pinch of salt) |
| 40 ml | Yoghurt (natural) |
| 5 ml | Gomme syrup |