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This is a community recipe contributed by Scott Wright.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Nick & Nora glass
| 40 ml | Calvados Boulard VSOP |
| 10 ml | Luxardo Maraschino liqueur |
| 20 ml | Lemon juice (freshly squeezed) |
| 10 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| Float | Yellow Chartreuse foam |
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