This is a community recipe contributed by Kris Herrijgers.
Community recipes are not tested or verified by Difford’s Guide.
Published on 23rd of February 2024
Serve in a Highball (max 10oz/300ml)
| 25 ml | Mandarine Napoleon liqueur |
| 30 ml | Tanduay Silver rum |
| 1⁄8 cupful | Mint leaves |
| 15 ml | Lemon juice (freshly squeezed) |
| 15 ml | Thomas Henry Soda Water |
| 10 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
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