This is a community recipe contributed by Martin Fjording.
Community recipes are not tested or verified by Difford’s Guide.
Published on 9th of July 2025
Serve in an Old-fashioned glass
| 5 ml | Akashi-Tai Shiraume Ginjo Umeshu |
| 5 ml | Cognac (brandy) |
| 1.25 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 2 dash | Angostura Aromatic Bitters |
| 3.8 ml | Brut champagne/sparkling wine |
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