|1 2/3 fl oz||Byrrh Grand Quinquina|
|3/4 fl oz||Rutte Dry Gin|
|2/3 fl oz||Lemon juice (freshly squeezed)|
|1/2 fl oz||Giffard Orgeat Syrup|
|2 dash||Peychaud's or other Creole-style bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Adapted from a recipe created in 2015 by Lucy Horncastle at Nola Bar, London, England.