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This is a community recipe contributed by Simone Vigano.
Community recipes are not tested or verified by Difford’s Guide.
Published on 26th of March 2024
Serve in a Coupe glass
| 50 ml | Hayman's London Dry Gin |
| 15 ml | Italicus liqueur |
| 15 ml | Monin Basil sugar syrup |
| 10 ml | Yuzu juice |
| 1⁄2 scoop | Matcha powder (ceremonial or culinary grade) |
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