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This is a community recipe contributed by Thomas Dunlap.
Community recipes are not tested or verified by Difford’s Guide.
Published on 1st of January 2023
Serve in a Collins glass
| 12 fresh | Mint leaves |
| 30 ml | Lemon juice (freshly squeezed) |
| 22.5 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 60 ml | Thomas Henry Soda Water |
| 1⁄2 barspoon | Powdered sugar (white sugar ground in mortar and pestle) |
| 60 ml | Sipsmith London Dry Gin |
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