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Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 60 ml | Hayman's London Dry Gin |
| 30 ml | Mint leaves |
| 20 ml | Lemon juice (freshly squeezed) |
| 10 ml | Lillet Blanc |
| 10 ml | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 7.5 ml | Cointreau L'Unique triple sec liqueur |
| 60 ml | Orange Bitters by Angostura |