This is a community recipe contributed by Demian Skoglöv.
Community recipes are not tested or verified by Difford’s Guide.
Published on 8th of July 2026
Last updated on 11th of July 2026
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) |
| 7 unit | Mint leaves |
| 1 barspoon | Monin Grenadine Syrup |
| 60 ml | Carbonated/Sparkling/Selzer mineral water |
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