Garnish:
None
How to make:
SHAKE first four ingredients with ice and fine strain into chilled glass. FLOAT cream over drink.
| 2 fl oz | Rutte Dry Gin |
| 1 fl oz | Luxardo Maraschino liqueur |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1⁄2 fl oz | Pasteurised egg white |
| Float | Single cream / half-and-half |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
An Aviation smoothed by egg white and cream.
About:
Adapted from a recipe in the 1947-72 Trader Vic's Bartender's Guide by Victor Bergeron.
