Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 35 ml | Lustau Amontillado Los Arcos Sherry |
| 10 ml | Lustau San Emilio Pedro Ximénez Sherry |
| 15 ml | Frangelico hazelnut liqueur |
| 150 ml | Basil leaves |
| 10 ml | Lime juice (freshly squeezed) |
| 70 ml | Mediterranean tonic water |