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Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 50 ml | Hayman's London Dry Gin |
| 10 ml | Giffard Crème de Framboise |
| 15 ml | Giffard Crème de Pêche de Vigne liqueur |
| 10 ml | Giffard Vanille de Madagascar |
| 20 ml | Lime juice (freshly squeezed) |
| 100 ml | Thomas Henry Soda Water |
| 90 ml | Saline solution (20g sea salt to 80g water) or merest pinch of s |