Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 50 ml | Gordon's Premium Pink Gin |
| 30 ml | Lime juice (freshly squeezed) |
| 15 ml | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 210 ml | Mint leaves |
| 30 ml | Monin Grenadine Syrup |
| 60 ml | Carbonated/Sparkling/Selzer mineral water |