This is a community recipe contributed by Patrick Brady.
Community recipes are not tested or verified by Difford’s Guide.
Published on 17th of September 2021
Serve in a Highball (max 10oz/300ml)
| 45 ml | Hayman's London Dry Gin |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 20 ml | Monin Ginger Syrup |
| 8 unit | Mint leaves |
| Top up with | Thomas Henry Ginger Ale |
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