|1 fresh||Rosemary sprig|
|1 1/2 fl oz||Rutte Dry Gin|
|3/4 fl oz||Green Chartreuse liqueur|
|1/3 fl oz||Giffard Sugar Cane Syrup|
|1/3 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Gin botanicals with Chartreause's complex herbal notes bolstered by rosemary. Spirituous and lightly sweet. Best enjoyed after dinner.
Adapted (We've reduced the volume of each ingredient by 25% from the original recipe) from a recipe created in 1999 by Philip Jeffrey at the Great Eastern Hotel, London, England. Named after King Henry VIII's warship, sunk during an engagement with the French fleet in 1545 and now on display in Portsmouth.