|1 2⁄3 fl oz||Byrrh Grand Quinquina|
|3⁄4 fl oz||Rutte Dry Gin|
|2⁄3 fl oz||Freshly squeezed lemon juice|
|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 blue above.
Adapted from a recipe created in 2015 by Lucy Horncastle at Nola Bar, London, England.