This is a community recipe contributed by Greg W.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 45 ml | Pimm's No. 1 Cup |
| 15 ml | Hayman's London Dry Gin |
| 15 ml | Lemon juice (freshly squeezed) |
| 15 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 2 dash | Peychaud's Aromatic Bitters |
| Top up with | Thomas Henry Ginger Beer |
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