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This is a community recipe contributed by Raksmey Den.
Community recipes are not tested or verified by Difford’s Guide.
Published on 18th of January 2026
Last updated on 18th of February 2026
Serve in a Coupe glass
| 50 ml | Wagyu Fat–Washed Nikka From The Barre |
| 2 dash | Cherrywood Bitters |
| 1 dash | Saline (optional) |
| 20 ml | La Quintinye Rouge |
| 10 ml | Ratafia Rossi |
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