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This is a community recipe contributed by Ives Samuel Romero Lijeron.
Community recipes are not tested or verified by Difford’s Guide.
Published on 30th of April 2025
Serve in an Absinthe glass or old-fashioned glass
| 40 ml | Hayman's Old Tom Gin |
| 10 ml | Hayman's Sloe Gin |
| 25 ml | Akashi-Tai Shiraume Ginjo Umeshu |
| 25 ml | Kikusui Junmai Ginjo |
| 5 drop | Citric acid (10%) solution |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
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