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This is a community recipe contributed by Jack Greene.
Community recipes are not tested or verified by Difford’s Guide.
Published on 18th of August 2025
Serve in a Coupe glass
| 7.5 ml | Galliano L'Autentico liqueur |
| 45 ml | Tanqueray London Dry Gin |
| 7.5 ml | Bigallet Thym |
| 22.5 ml | Lillet Blanc |
| 3 dash | Boston Bittahs bitters |
| 7.5 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 30 ml | Lemon juice (freshly squeezed) |
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