|2 fl oz||Rutte Dry Gin|
|1/2 fl oz||Lime juice (freshly squeezed)|
|1/4 fl oz||Giffard Sugar Cane Syrup|
|14 dash||Angostura Aromatic Bitters|
|7 dash||Peychaud's or other Creole-style bitters|
|7 dash||Orange Bitters by Angostura|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
A whopping 28 dashes of bitters allowing with two full measures of gin makes for a robust cocktail.
Adapted from a recipe created in 2010 by Don Lee, New York City, USA. This cocktail was originally made for WD-50 chef, Wylie Dufresne, and is named after his daughter.