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This is a community recipe contributed by Clément Billet.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Copa glass
| 45 ml | Hayman's London Dry Gin |
| 22.5 ml | Giffard Pamplemousse liqueur |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 3⁄4 barspoon | Timut pepper |
| 2 pinch | Espelette chili powder |
| 90 ml | Thomas Henry Ginger Beer |
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