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This is a community recipe contributed by Tristan Jakob-Hoff.
Community recipes are not tested or verified by Difford’s Guide.
Published on 30th of December 2022
Serve in a Highball (max 10oz/300ml)
| 60 ml | Chivas Regal 12yo Scotch whisky |
| 15 ml | Akashi-Tai Shiraume Ginjo Umeshu |
| 5 ml | Merlet Crème de Poire William |
| 1 dash | Boston Bittahs bitters |
| 120 ml | Thomas Henry Soda Water |
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