Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 1 1⁄2 fl oz | Hayman's London Dry Gin |
| 3⁄4 fl oz | Lemon juice (freshly squeezed) |
| 2⁄3 fl oz | Monin Ginger Syrup |
| 8 unit | Mint leaves |
| Top up with | Thomas Henry Ginger Ale |