Community recipe contributed by
This recipe has not been 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) |
| 60 ml | Peychaud's Aromatic Bitters |
| Thomas Henry Ginger Beer |