Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Collins glass
| 50 ml | Pallini Limoncello liqueur |
| 20 ml | Lemon juice (freshly squeezed) |
| 120 ml | Saline solution (20g sea salt to 80g water) or merest pinch of s |
| 60 ml | Olive Oil Evo |
| 60 ml | Basil leaves |
| 70 ml | Three Cents Aegean Tonic |