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This is a community recipe contributed by Arthur Rigg.
Community recipes are not tested or verified by Difford’s Guide.
Published on 27th of February 2025
Serve in a Sour or Martini/Coupette glass
| 40 ml | Blackberry-infused Gin |
| 20 ml | Akashi-Tai Ginjo Yuzushu |
| 25 ml | Lemon juice (freshly squeezed) |
| 10 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 5 ml | Giffard Crème de Mûre liqueur |
| 15 ml | Mixed berry fruit puree |
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