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This is a community recipe contributed by Yang Yung Yu.
Community recipes are not tested or verified by Difford’s Guide.
Published on 26th of April 2024
Serve in a Coupe glass
| 45 ml | Hayman's London Dry Gin |
| 2.5 ml | Difford's Saline Solution (or ½ pinch salt) |
| 3 gram | Fresh ginger root (thumbnail-sized slice) |
| 10 ml | Lemon juice (freshly squeezed) |
| 10 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 20 ml | Akashi-Tai Ginjo Yuzushu |
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