This is a community recipe contributed by Aaditya Mali.
Community recipes are not tested or verified by Difford’s Guide.
Published on 27th of June 2023
Serve in a Coupe glass
| 50 ml | Bombay Sapphire Gin |
| 12.5 ml | Honey syrup (2 honey to 1 water) |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 6 leaf | Rocket/Arugula salad leaves |
| 3 drop | Truffle oil |
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