Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in an Old-fashioned glass
| 2⁄3 fl oz | Strawberry purée |
| 1 1⁄3 fl oz | Tanqueray No. Ten |
| 1 fl oz | Pear juice (freshly pressed) |
| 6 fresh | Mint leaves |
| 1 leaf | Basil leaves |
| 1⁄2 fl oz | Lemon juice (freshly squeezed) |
| 1⁄3 fl oz | Giffard Sugar Cane Syrup |
| Top up with | Thomas Henry Soda Water |