Photographed in a Retro Coupe

Ingredients:

[edit]

1 1⁄2 oz	Hayman's London Dry Gin
1⁄2 oz	Strucchi Dry Vermouth
1⁄2 oz	Strucchi Bianco Vermouth
1⁄2 oz	Strucchi Rosso Vermouth
1⁄2 oz	Orange juice (freshly squeezed)
1⁄2 oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative
2 dash	Angostura Aromatic Bitters
2 drop	Saline solution 4:1 (20g sea salt to 80g water)

How to make:

1. Select and pre-chill a Coupe glass.
2. Prepare garnish of orange zest twist.
3. SHAKE all ingredients with ice and strain back into shaker.
4. DRY SHAKE (without ice) to emulsify.
5. EXPRESS orange zest twist over cocktail and float as garnish.

Allergens:

Recipe contains the following allergens:

• Dry vermouth, Bianco/blanc/blanco vermouth, Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites
• Egg white (pasteurised) - Eggs

Strength & taste guide:

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Alcohol content:

• 1.4 standard drinks
• 16.04% alc./vol. (16.04° proof)
• 19.4 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.