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This is a community recipe contributed by Louis Tompkin.
Community recipes are not tested or verified by Difford’s Guide.
Published on 26th of June 2023
Serve in a Highball (max 10oz/300ml)
| 50 ml | Tanqueray London Dry Gin |
| 25 ml | Lime juice (freshly squeezed) |
| 5 ml | Monin Strawberry syrup |
| 45 ml | Strawberry puree |
| 8 leaf | Basil leaves |
| 4 whole | Strawberries (hulled, small & ripe) |
| 4 dash | Balsamic vinegar of Modena |
| 50 ml | Thomas Henry Soda Water |
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