This is a community recipe contributed by Denis Bolotin.
Community recipes are not tested or verified by Difford’s Guide.
Published on 6th of November 2022
Serve in a Coupe glass
| 1 fresh | Lemon zest oils |
| 45 ml | Hayman's London Dry Gin |
| 22.5 ml | Cointreau L'Unique triple sec liqueur |
| 10 ml | Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer |
| 15 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 15 ml | Lemon juice (freshly squeezed) |
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