This is a community recipe contributed by ju sung park.
Community recipes are not tested or verified by Difford’s Guide.
Published on 26th of February 2026
Serve in an Absinthe glass or old-fashioned glass
| 20 ml | Havana Club Original Añejo 3 Años Cuban rum |
| 35 ml | St-Germain elderflower liqueur |
| 10 ml | Giffard Crème de Pêche de Vigne liqueur |
| 5 ml | Luxardo Apricot Albicocca Liqueur |
| 15 ml | Lime juice (freshly squeezed) |
| 2 dash | Orange Bitters by Angostura |
| 3 drop | Rose water |
| 3 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
| 10 ml | Cherry blossom/sakura syrup |
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