This is a community recipe contributed by Oscar Perry.
Community recipes are not tested or verified by Difford’s Guide.
Published on 29th of April 2023
Serve in a Coupe glass
| 40 ml | Hayman's Old Tom Gin |
| 15 ml | Aperol Aperitivo |
| 15 ml | Lemon juice (freshly squeezed) |
| 20 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 1 pinch | Black pepper |
| 15 ml | Giffard Crème de Pêche de Vigne liqueur |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Liqueurs & cordials
Liqueurs and alcoholic cordials are sweetened alcoholic drinks made by mixing or redistilling spirits with flavourings and colourings. Within the EEC a...
Red aperitivo liqueurs
Not to be confused with their more bitter and alcoholic siblings, red bitter liqueurs, these similarly coloured aperitivo liqueurs are altogether lighter...
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...