This is a community recipe contributed by Danny Wang.
Community recipes are not tested or verified by Difford’s Guide.
Published on 31st of March 2023
Serve in a Highball (max 10oz/300ml)
| 40 ml | Hayman's Old Tom Gin |
| 1⁄4 cupful | Green grapes (seedless) |
| 3 gram | Matcha green tea powder |
| 5 ml | Orange blossom water / Orange flower water |
| 10 ml | Monin Pure Cane sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water) |
| 15 ml | Lemon juice (freshly squeezed) |
| Top up with | Schweppes 1783 Crisp Tonic |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
2 to 1 'rich' sugar syrup versus 1 to 1 'simple' syrup
The balance between sweet and sour is crucial to the majority of cocktails and consistently producing balanced cocktails is made easier when using sugar...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...