This is a community recipe contributed by Polivios.
Community recipes are not tested or verified by Difford’s Guide.
Published on 27th of April 2023
Serve in a Collins glass
| 40 ml | Perrier-Jouët Blason rosé champagne |
| 40 ml | Hayman's Old Tom Gin |
| 20 ml | Lime juice (freshly squeezed) |
| 6 slice | Kiwi fruit (fresh) |
| 3 fresh | Strawberries (hulled, small & ripe) |
| 10 ml | Monin Jasmine syrup |
| 12.5 ml | Honey |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Raw honey
Next time you reach for that cheap, squeezy bottle of honey, stop for a minute and read the label. There's a 99% chance that what you have in your hands...
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...