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This is a community recipe contributed by Hayden Griffiths-Woodward.
Community recipes are not tested or verified by Difford’s Guide.
Published on 6th of March 2023
Serve in a Coupe glass
| 20 ml | Citric acid (10%) solution |
| 30 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 20 ml | St-Germain elderflower liqueur |
| 50 ml | Tanqueray No. Ten |
| 6 unit | Mint leaves |
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