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This is a community recipe contributed by Fowwaz Ansari.
Community recipes are not tested or verified by Difford’s Guide.
Published on 29th of April 2024
Serve in a Highball (max 10oz/300ml)
| 50 ml | Hayman's Sloe Gin |
| 35 ml | Eager Pink Grapefruit Juice |
| 15 ml | Lemon juice (freshly squeezed) |
| 10 ml | Gabriel Boudier Crème de Cassis de Dijon |
| 50 ml | Lager beer |
| 0.2 ml | Saline solution 4:1 (20g sea salt to 80g water) |
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