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INGREDIENTS |
50 ml Tanqueray 10 gin
20 ml lemon juice
15 ml sugar syrup
4.5 green puree (Pea/Pineapple/Coriander/Apple cider vinegar/Sugar/Water)
1 pinch Himalayan salt
PREPARATION |
Shake all of the ingredients together. Pour over a big ice cube.
Serve in a short glass. Garnish with dried red chilly peppers.