Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Flute glass
| 45 ml | Hayman's London Dry Gin |
| 240 ml | Basil leaves |
| 15 ml | Lemon juice (freshly squeezed) |
| 30 ml | Velvet Falernum |
| 30 ml | Fiol Extra Dry Prosecco |