Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 3⁄4 fl oz | Exprè Caffè Italiano (or freshly made hot Espresso Coffee) |
| 3⁄4 fl oz | Galliano Espresso Coffee liqueur |
| 1⁄6 fl oz | Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water) |
| 2 drop | Saline solution (20g sea salt to 80g water) or pinch of salt |
| 1 1⁄2 fl oz | Amaro OF Bonollo |