|1 1/2 fl oz||Bourbon whiskey|
|1/4 fl oz||Giffard Sugar Cane Syrup|
|3/4 fl oz||Passion fruit syrup|
|1/4 fl oz||Lime juice (freshly squeezed)|
|3 drop||Rose water|
|1 fl oz||Lime & lemongrass cordial|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Douglas' original recipe called for raisin infused boubon and I'd recommend you make this drink that way if time permits.
Created in 2001 by Douglas Ankrah for Red Fort, Soho, London, England.