This is a community recipe contributed by Steven Jepson.
Community recipes are not tested or verified by Difford’s Guide.
Published on 19th of September 2025
Serve in a Coupe glass
| 2.5 ml | La Fée Parisienne absinthe |
| 45 ml | Hayman's London Dry Gin |
| 22.5 ml | Lime juice (freshly squeezed) |
| 10 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
| 2.5 ml | Ancho Reyes chili liqueur |
| 15 ml | Joseph Cartron Poire Williams liqueur |
| 3 dash | Bob's Coriander Bitters |
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