This is a community recipe contributed by Karen Sinclair.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 30 ml | Lime juice (freshly squeezed) |
| 4 sprig | Coriander/Cilantro leaves |
| 1 slice | Red chili pepper (jalapeño/fresno chili (10,000 SHU) deseeded) |
| 50 ml | Hayman's London Dry Gin |
| 25 ml | Difford's Falernum liqueur |
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