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Published on 16th of July 2026

Last updated on 17th of July 2026

Fresh Velvet (Frank’s recipe)

Ingredients
45 ml	Hayman's London Dry Gin
15 ml	Giffard Menthe Pastille white crème de menthe
30 ml	Lime juice (freshly squeezed)
10 ml	Monin Pure Cane sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water)
180 ml	Mint leaves
180 ml	Basil leaves

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