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This is a community recipe contributed by Richard Noble.
Community recipes are not tested or verified by Difford’s Guide.
Published on 8th of June 2023
Serve in a Copa glass
| 50 ml | Hayman's London Dry Gin |
| 50 ml | Angostura Cocoa Bitters |
| 50 ml | Black raspberry liqueur (e.g. Chambord) |
| Top up with | London Essence Co. Ginger Ale |
| 1 fresh | Maraschino cherry (from jar in syrup) |
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