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This is a community recipe contributed by Kat Nahtmane.
Community recipes are not tested or verified by Difford’s Guide.
Published on 12th of March 2024
Serve in a Highball (max 10oz/300ml)
| 30 ml | Hayman's London Dry Gin |
| 22.5 ml | Hayman's Sloe Gin |
| 22.5 ml | Punt E Mes vermouth amaro |
| 22.5 ml | Luxardo Cherry 'Sangue Morlacco' |
| 0.3 ml | Saline solution 10:1 (10g salt to 100ml water) |
| 45 ml | Beetroot juice |
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