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This is a community recipe contributed by Irmina Sobczuk.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 15 ml | Dark crème de cacao liqueur |
| 15 ml | Galliano Espresso Coffee liqueur |
| 30 ml | Espresso coffee (freshly brewed & hot) |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
| 40 ml | Cointreau triple sec liqueur |
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