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This is a community recipe contributed by Jonny Stuchberry.
Community recipes are not tested or verified by Difford’s Guide.
Published on 10th of December 2023
Serve in a Highball (max 10oz/300ml)
| 50 ml | Tanqueray No. Ten |
| 25 ml | Kwai Feh lychee liqueur |
| 25 ml | Lemon juice (freshly squeezed) |
| 15 ml | Monin Pure Cane sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water) |
| 0.6 ml | Angostura Aromatic Bitters |
| 100 ml | Fever-Tree Premium Ginger Ale |
| 1 cupful | Maraschino cherry (from jar in syrup) |
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