This is a community recipe contributed by Andrew Robbie.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
30 ml | Novo Fogo Barrel-aged |
30 ml | Giffard Cherry Brandy |
15 ml | De Kuyper Brown Crème de Cacao |
3 drop | Xocolatl mole bitters |
30 ml | Lime juice (freshly squeezed) |
1 whole | Syrup from Luxardo Maraschino Cherries |
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