This is a community recipe contributed by Ali Akber.
Community recipes are not tested or verified by Difford’s Guide.
Published on 8th of April 2026
Last updated on 5th of May 2026
Serve in a Coupe glass
| 50 ml | Tanqueray London Dry Gin |
| 30 ml | Blueberry purée |
| 20 ml | Monin Blueberry syrup |
| 20 ml | Lime juice (burnt) |
| 20 ml | Milk and have cooking cream |
| 6 fresh | Basil leaves |
| 20 ml | Egg white |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Sand Martin
Complex and herbal with cleansing gin botanicals
Yucatán Margarita
A totally tropical Margarita, with pineapple and mango
Bermondsey Minute
Tequila and lavender are a match made in heaven, made more complex with herbal wine notes from the vermouth and aromatised by delicately fruity maraschino...
Rye and Dry
As the name suggests, the authentic recipe is just rye whiskey and dry vermouth with a dash of orange bitters. This should perhaps be renamed "Rye & Bone...
Meek Margarita
Convincingly reminiscent of a Margarita