This is a community recipe contributed by lior de vries.
Community recipes are not tested or verified by Difford’s Guide.
Published on 27th of March 2024
Serve in a Coupe glass
| 30 ml | Mandarine Napoleon liqueur |
| 45 ml | San Cosme mezcal |
| 15 ml | Lime juice (freshly squeezed) |
| 5 ml | Monin Vanilla Syrup |
| 0.3 ml | 3 dashes Fee Brothers Fee Foam cocktail foamer or Egg white (pasteurised) or Aquafaba (chickpea water) or Vegan egg white replacement |
| 0.2 ml | Pernod Absinthe |
| 0.3 ml | Saline solution 4:1 (20g sea salt to 80g water) |
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...