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This is a community recipe contributed by Lauren Steel.
Community recipes are not tested or verified by Difford’s Guide.
Published on 30th of November 2025
Serve in a Coupe glass
| 20 ml | Heering Cherry Liqueur |
| 40 ml | Edmond Briottet Crème de Cacao Blanc |
| 15 ml | Kirsch liqueur |
| 10 ml | Dolin Dry vermouth |
| 2 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
| 10 dash | The Bitter Truth Spiced Chocolate Bitters |
| 50 ml | Thomas Henry Soda Water |
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