Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 30 ml | Cognac (brandy) |
| 30 ml | Ferrand Dry Curaçao liqueur |
| 10 ml | Lemon juice (freshly squeezed) |
| 5 ml | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
| 30 ml | Egg (white & yolk) |