This is a community recipe contributed by James Pratt.
Community recipes are not tested or verified by Difford’s Guide.
Published on 3rd of May 2026
Serve in a Highball (max 10oz/300ml)
| 45 ml | Hayman's London Dry Gin |
| 22.5 ml | Strucchi Bianco Vermouth |
| 22.5 ml | Pineapple juice |
| 15 ml | Jasmine tea sugar syrup |
| 7.5 ml | Lemon juice (freshly squeezed) |
| 2 dash | Difford's Daiquiri Bitters |
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