Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 1 fl oz | Kingston 62 White Rum |
| 1 fl oz | Uruapan Charanda Blanco |
| 3⁄4 fl oz | Blueberry brown sugar syrup (2:1) |
| 1 fl oz | Lime juice (freshly squeezed) |
| 1⁄2 fl oz | Giffard Apricot du Roussillon Liqueur |
| 2 drop | Saline solution (20g sea salt to 80g water) or pinch of salt |