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This is a community recipe contributed by Mateo Marcin.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Boston glass
| 45 ml | Tanqueray No. Ten |
| 25 ml | Giffard Sugar Cane Syrup |
| 7 unit | Mint leaves |
| 1 unit | Lemon juice (freshly squeezed) |
| Top up with | Thomas Henry Soda Water |
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