This is a community recipe contributed by Sander van der Linden.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 30 ml | Maker's Mark bourbon |
| 10 ml | Giffard Crème de Pêche de Vigne liqueur |
| 10 ml | Honey syrup (3 parts honey to 1 water by weight) |
| 15 ml | Lemon juice (freshly squeezed) |
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