This is a community recipe contributed by Sara Bronner.
Community recipes are not tested or verified by Difford’s Guide.
Published on 27th of February 2026
Serve in a Coupe glass
| 60 ml | Rittenhouse bottled-in-bond straight rye whiskey |
| 10 ml | Giffard Crème de Pêche de Vigne liqueur |
| 20 ml | Punt E Mes vermouth amaro |
| 1 Splash | Angostura Aromatic Bitters |
| 5 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
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