This is a community recipe contributed by Cocktail Capo.
Community recipes are not tested or verified by Difford’s Guide.
Serve in an Old-fashioned glass
| 20 ml | Strawberry puree |
| 40 ml | Tanqueray No. Ten |
| 30 ml | Pear juice (freshly pressed) |
| 6 fresh | Mint leaves |
| 1 leaf | Basil leaves |
| 15 ml | Lemon juice (freshly squeezed) |
| 10 ml | Giffard Sugar Cane Syrup |
| Top up with | Thomas Henry Soda Water |
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