This is a community recipe contributed by Seiriol Hughes.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 50 ml | Hayman's London Dry Gin |
| 15 ml | Lemon juice (freshly squeezed) |
| 15 ml | De Kuyper Triple Sec (40%) |
| 5 ml | Monin Pure Cane sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water) |
| 1 dash | Orange Bitters by Angostura |
| 150 ml | Fever-Tree Aromatic Tonic Water |
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