This is a community recipe contributed by Yonatan Naftali.
Community recipes are not tested or verified by Difford’s Guide.
Published on 20th of April 2023
Serve in a Goblet glass
| 15 ml | Lemon juice (freshly squeezed) |
| 15 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 15 ml | Cointreau L'Unique triple sec liqueur |
| 45 ml | Hayman's London Dry Gin |
| 1 scoop | Matcha powder (ceremonial or culinary grade) |
| 1 leaf | Basil leaves |
| 15 ml | Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer |
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