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This is a community recipe contributed by Paul Kelland.
Community recipes are not tested or verified by Difford’s Guide.
Published on 9th of January 2024
Serve in a Highball (max 10oz/300ml)
| 30 ml | Suze gentian liqueur |
| 30 ml | Dolin Blanc Vermouth de Chambery |
| 30 ml | Lime juice (freshly squeezed) |
| 22.5 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| Top up with | Thomas Henry Soda Water |
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