This is a community recipe contributed by Egg McKenzie.
Community recipes are not tested or verified by Difford’s Guide.
Published on 10th of March 2024
Serve in a Coupe glass
| 60 ml | Hayman's London Dry Gin |
| 22.5 ml | Akashi-Tai Ginjo Yuzushu |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 10 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
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