Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 60 ml | Teacher’s Highland Cream |
| 22.5 ml | Maple syrup |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 90 ml | Fresh ginger root (thumbnail-sized slice) |
| 20 ml | Egg white |