Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 1 2⁄3 fl oz | Bombay Sapphire Gin |
| 5⁄12 fl oz | Honey syrup (2 honey to 1 water) |
| 3⁄4 fl oz | Lemon juice (freshly squeezed) |
| 6 leaf | Rocket/Arugula salad leaves |
| 3 drop | Truffle oil |