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This is a community recipe contributed by demetry farag.
Community recipes are not tested or verified by Difford’s Guide.
Published on 21st of March 2024
Serve in a Highball (max 10oz/300ml)
| 45 ml | Hayman's London Dry Gin |
| 20 ml | Disaronno amaretto |
| 1 barspoon | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 10 ml | Lemon juice (freshly squeezed) |
| 20 ml | Jus de Pommeraie Apple |
| Top up with | Thomas Henry Tonic Water |
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