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This is a community recipe contributed by Marcus Gordon.
Community recipes are not tested or verified by Difford’s Guide.
Published on 30th of April 2023
Serve in a Highball (max 10oz/300ml)
| 45 ml | Hayman's Old Tom Gin |
| 40 ml | Fever-Tree Premium Ginger Beer |
| 15 ml | Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water) |
| 10 ml | Angostura Aromatic Bitters |
| 15 ml | Kahlúa Coffee Liqueur (16% alc./vol.) |
| 8 fresh | Mint leaves |
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