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
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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