This is a community recipe contributed by Christoph Benesch.
Community recipes are not tested or verified by Difford’s Guide.
Published on 20th of September 2024
Serve in a Julep tin
| 25 ml | Lemon juice (freshly squeezed) |
| 8 unit | Mint leaves |
| 10 unit | Blueberries (fresh) |
| 1 1⁄2 barspoon | Demerara / dark Muscovado / brown sugar |
| 45 ml | Tanqueray No. Ten |
| 10 ml | Monin Grenadine Syrup |
| 10 ml | Monin Vanilla Syrup |
| 40 ml | Thomas Henry Soda Water |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Sugar and Sugar Syrups
Along with ethanol alcohol, sugar is the most used ingredient in cocktails but while seemingly simple, it's complex and much much misunderstood. Follows...
20 best Halloween cocktails
All Hallows' Eve, the 31st of October, is spook night with bizarre costumes, trick-or-treat, pumpkin carving, apple bobbing and bonfires all the rage...
20 best Mango liqueur cocktails
The quality of mango liqueurs has improved dramatically over recent years and I was inspired to create any of the following cocktails when our first bottle...
Autumn / Fall Cocktails
Summer is fading, leaves are starting to scatter the ground and the weather is turning chillier. It's not yet time for winter warmers, but crushed ice-charged...