This is a community recipe contributed by Richard Caine.
Community recipes are not tested or verified by Difford’s Guide.
Published on 5th of March 2024
Serve in a Coupe glass
| 25 ml | Mandarine Napoleon liqueur |
| 25 ml | Hayman's London Dry Gin |
| 25 ml | Lemon juice (freshly squeezed) |
| 12.5 ml | Honey syrup (3 parts honey to 1 water by weight) |
| 12.5 ml | Velvet Falernum |
| 0.2 ml | Saline solution (20g sea salt to 80g water) or merest pinch of s |
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