This is a community recipe contributed by Ashley Paddon.
Community recipes are not tested or verified by Difford’s Guide.
Published on 26th of March 2025
Serve in a Highball (max 10oz/300ml)
| 30 ml | Sipsmith London Dry Gin |
| 5 ml | Giffard Peppermint Pastille crème de menthe |
| 7.5 ml | Lime juice (freshly squeezed) |
| 10 ml | Monin Pure Cane sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water) |
| 2 dash | Angostura Aromatic Bitters |
| 150 ml | Schweppes Canada Dry Ginger Ale |
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