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This is a community recipe contributed by Kjell Eriksson.
Community recipes are not tested or verified by Difford’s Guide.
Published on 18th of May 2026
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 |
| 4 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
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