This is a community recipe contributed by Callum Rixson.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 15 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 15 ml | Lime juice (freshly squeezed) |
| 90 ml | Medium dry apple cider |
| 1⁄4 cupful | Mint leaves |
| 30 ml | Tanqueray No. Ten |
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