This is a community recipe contributed by Emanuele Martucci.
Community recipes are not tested or verified by Difford’s Guide.
Published on 17th of August 2026
Serve in a Highball (max 10oz/300ml)
| 30 ml | Tanqueray No. Ten |
| 15 ml | Île Four Yuzu Sake |
| 20 ml | Monin White Chocolate syrup |
| 20 ml | Lime juice (freshly squeezed) |
| 20 ml | Aquafaba (chickpea water) or Fee Brothers Fee Foam cocktail foamer |
| 20 ml | Double cream / heavy cream |
| 50 ml | Carbonated/Sparkling/Selzer mineral water |
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