This is a community recipe contributed by Florian Thireau.
Community recipes are not tested or verified by Difford’s Guide.
Published on 6th of July 2026
Last updated on 8th of July 2026
Serve in a Highball (max 10oz/300ml)
| 7.5 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 10 ml | Merlet Lune d'Abricot Liqueur |
| 30 ml | Lemon juice (freshly squeezed) |
| 50 ml | Maker's Mark bourbon |
| 40 ml | Ginger beer |
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