This is a community recipe contributed by Katherine Philpot.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 45 ml | Hayman's London Dry Gin |
| 7.5 ml | Difford's Falernum liqueur |
| 7.5 ml | Monin Almond (Orgeat) Syrup |
| 15 ml | Lemon juice (freshly squeezed) |
| 7.5 ml | Passoã passion fruit liqueur |
| 15 ml | Passion fruit purée |
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