This is a community recipe contributed by Massimo Cremieux.
Community recipes are not tested or verified by Difford’s Guide.
Published on 20th of October 2024
Serve in a Fizz or Highball (8oz to 10oz)
| 7 fresh | Mint leaves |
| 60 ml | Hayman's London Dry Gin |
| 15 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 75 ml | Thomas Henry Soda Water |
| 30 ml | Bergamot juice |
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