This is a community recipe contributed by Tom Trott.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Flute glass
| 15 ml | Lemon juice (freshly squeezed) |
| 7.5 ml | Rothman & Winter Crème de Violette Liqueur |
| 1 barspoon | Powdered sugar (white sugar ground in mortar and pestle) |
| 45 ml | Tanqueray No. Ten |
| 75 ml | Brut champagne/sparkling wine |
| 1⁄2 barspoon | Orange blossom honey |
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