The 4the bevvie of the evening was also from Difford’s Guide. He definitely has a great range of recipes for the serious cocktail fan. I would love the opportunity to meet Simon Difford some time.
INGREDIENTS
- 45ml Havana Club Original Añejo 3 años Cuban Rum
- 15ml Green Chartreuse, or alternative (I’m lucky enough to have this)
- 15ml Lemon Juice
- 10ml Sugar Syrup 2:1
- 2 drops Saline Solution
METHOD
Select a coupe or similar, and chill.
Shake all ingredients with ice. Strain into your glass.
GARNISH
a Maraschino Cherry. Either skewered, or as I did, drop it with attached stem.