This is a community recipe contributed by Siobhan Walker.
Community recipes are not tested or verified by Difford’s Guide.
Published on 23rd of October 2024
Serve in a Highball (max 10oz/300ml)
| 60 ml | Hayman's London Dry Gin |
| 15 ml | Monin Lychee Syrup |
| 15 ml | Lemon juice (freshly squeezed) |
| 4 leaf | Thai basil leaves |
| 90 ml | Fever-Tree Sparkling Pink Grapefruit Soda |
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