This is a community recipe contributed by Massimo Cremieux.
Community recipes are not tested or verified by Difford’s Guide.
Published on 10th of December 2023
Serve in a Coupe glass
| 50 ml | Hayman's London Dry Gin |
| 40 ml | Bergamot juice |
| 12.5 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
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