Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 60 ml | Hayman's London Dry Gin |
| 30 ml | Lemon juice (freshly squeezed) |
| 30 ml | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 120 ml | Butterfly Pea flower tea |
| 30 ml | Lemon peel |