This is a community recipe contributed by Lasse Marcher.
Community recipes are not tested or verified by Difford’s Guide.
Published on 27th of April 2023
Serve in a Coupe glass
| 45 ml | Hayman's Old Tom Gin |
| 25 ml | Giffard Orgeat Syrup |
| 25 ml | Pierre Ferrand Orange Curaçao |
| 25 ml | Lemon juice (freshly squeezed) |
| 25 ml | Giffard Crème de Violette liqueur |
| 1 dash | Torabhaig Peated Single Malt Whisky |
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