This is a community recipe contributed by Ryan McHarg.
Community recipes are not tested or verified by Difford’s Guide.
Published on 9th of April 2024
Serve in a Cup
| 40 ml | Hayman's London Dry Gin |
| 15 ml | Giffard Banane du Brésil liqueur |
| 10 ml | Akashi-Tai Ginjo Yuzushu |
| 5 ml | Lemon juice (freshly squeezed) |
| 2.5 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 2 gram | Miso paste |
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