Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 60 ml | Bourbon whiskey |
| 20 ml | Aromatized wine (e.g. Lillet Blanc) |
| 20 ml | Giffard Pamplemousse liqueur |
| 20 ml | Lemon juice (freshly squeezed) |
| 10 ml | Monin Ginger Syrup |
| 120 ml | Saline solution (20g sea salt to 80g water) or merest pinch of s |