Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 45 ml | Hayman's Old Tom Gin |
| 300 ml | Mint leaves |
| 60 ml | Oolong tea |
| 15 ml | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |
| 60 ml | Raspberry jam |
| 15 ml | Semi-rich simple syrup (1.5 sugar to 1 water) |
| 30 ml | Whipped cream |