This is a community recipe contributed by Jonothan Carr.
Community recipes are not tested or verified by Difford’s Guide.
Published on 30th of April 2023
Serve in a Coupe glass
| 35 ml | Hayman's Old Tom Gin |
| 5 ml | Monin Lavender sugar syrup |
| 35 ml | Belsazar Rosé vermouth |
| 15 ml | Campari Bitter liqueur |
| 0.6 ml | Saline solution 4:1 (20g sea salt to 80g water) |
| 5 ml | Tempus Fugit Violettes |
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