This is a community recipe contributed by Melissa Zikos.
Community recipes are not tested or verified by Difford’s Guide.
Published on 6th of July 2026
Last updated on 7th of July 2026
Serve in a Highball (max 10oz/300ml)
| 20 ml | Bols Blue Curaçao |
| 5 ml | Giffard White Crème de Cacao Liqueur |
| 25 ml | Muntaner White Vermut |
| 15 ml | Sūpāsawā sour cocktail mixer |
| 10 ml | Bols Kirsche |
| 1 dash | Orange Bitters by Angostura |
| Top up with | Soda (club soda) water |
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