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 | Veterano Solera Reserva |
| 40 ml | Orange juice (freshly squeezed) |
| 15 ml | Lime juice (freshly squeezed) |
| 15 ml | Monin Ginger Syrup |
| 80 ml | Thomas Henry Ginger Ale |
| 180 ml | Mint leaves |
| Orange peel |