Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 60 ml | Hayman's London Dry Gin |
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| 15 ml | Cointreau L'Unique triple sec liqueur |
| 30 ml | Green olive brine |
| 30 ml | Lime oleo saccharum (homemade) |
| 30 ml | Fresh ginger root (thumbnail-sized slice) |
| 30 ml | Angélique absinthe |