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This is a community recipe contributed by Ethan De Souza.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Wine glass
| 35 ml | Beesou Bitter Honey Aperitif |
| 15 ml | Giffard Apricot liqueur |
| 10 ml | Lemon juice (freshly squeezed) |
| 3 dash | Orange Bitters by Angostura |
| 20 ml | London Essence Roasted Pineapple Soda |
| Top up with | Fiol Extra Dry Prosecco |
| 15 ml | Orange marmalade syrup 1:1 |
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