This is a community recipe contributed by Esteban Burger.
Community recipes are not tested or verified by Difford’s Guide.
Published on 26th of May 2023
Serve in a Fizz or Highball (8oz to 10oz)
| 50 ml | Rutte Dry Gin |
| 10 ml | Giffard Sugar Cane Syrup |
| 20 ml | Lemon juice (freshly squeezed) |
| 140 ml | Fiol Extra Dry Prosecco |
| 6 leaf | Basil leaves |
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