This is a community recipe contributed by justin Cedeńo.
Community recipes are not tested or verified by Difford’s Guide.
Published on 1st of December 2025
Serve in a Coupe glass
| 45 ml | Flor De Caña 4 year old extra seco rum |
| 15 ml | Singani 63 Brandy |
| 15 ml | Heering Cherry Liqueur |
| 10 ml | Campari Bitter liqueur |
| 22.5 ml | Lime juice (freshly squeezed) |
| 10 ml | Sonoma No.0 Classic Simple Syrup |
| 1 dash | Peychaud's Aromatic Bitters |
| 3 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
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