Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 2 fl oz | Hayman's London Dry Gin |
| 1 fl oz | Strucchi Dry Vermouth |
| 1⁄2 fl oz | Cointreau L'Unique triple sec liqueur |
| 1 barspoon | Green olive brine |
| 1 barspoon | Lime oleo saccharum (homemade) |
| 1 slice | Fresh ginger root (thumbnail-sized slice) |
| 1 dash | Angélique absinthe |