This is a community recipe contributed by João Mathia Giuriolo.
Community recipes are not tested or verified by Difford’s Guide.
Published on 21st of February 2024
Serve in a Coupe glass
| 22.5 ml | Mandarine Napoleon liqueur |
| 22.5 ml | Lime juice (freshly squeezed) |
| 5 ml | Pastis |
| 60 ml | Hayman's London Dry Gin |
| 3 leaf | Sage leaves |
| 12.5 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...