This is a community recipe contributed by Brittany Taylor.
Community recipes are not tested or verified by Difford’s Guide.
Published on 18th of March 2024
Serve in a Coupe glass
| 22.5 ml | Lemon juice (freshly squeezed) |
| 7.5 ml | Honey syrup (1 honey to 1 water) |
| 30 ml | Hayman's Sloe Gin |
| 15 ml | Hayman's Old Tom Gin |
| 15 ml | Elderflower liqueur |
| 15 ml | Luxardo Bitter Bianco liqueur |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Apricot (brandy) liqueurs
Apricot brandy is a common term for the most popular style of apricot liqueurs, although most of these liqueurs are actually made by macerating apricots...
New Orleans city & bar guide
New Orleans has a cocktail heritage dating back to 1793 when John B. Schiller created the Sazerac, followed by Henry C. Ramos who came up with the Ramos...
Sloe gin & other sloe berry liqueurs
Sloe drupes (sloe berries), the fruit of the blackthorn shrub have been infused in alcohol for centuries, most famously in England where they are steeped...
Liqueurs & cordials
Liqueurs and alcoholic cordials are sweetened alcoholic drinks made by mixing or redistilling spirits with flavourings and colourings. Within the EEC a...
Brandy
Brandy is distilled from fermented fruit (not grain). The name brandy comes from northern Europe, where 'brand' means to burn, and is a reference to the...