This is a community recipe contributed by Jay Hawman.
Community recipes are not tested or verified by Difford’s Guide.
Published on 18th of April 2023
Serve in a Highball (max 10oz/300ml)
| 35 ml | Hayman's Old Tom Gin |
| 6 wedge | Fresh ripe peach (skinned & diced) |
| 5 gram | Apricot jam (preserve) |
| 20 ml | Lemon juice (freshly squeezed) |
| 80 ml | Brut champagne/sparkling wine |
| 15 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 0.2 ml | Peach bitters |
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