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This is a community recipe contributed by Robert Owen.
Community recipes are not tested or verified by Difford’s Guide.
Published on 10th of November 2022
Serve in a Coupe glass
| 30 ml | Lemon juice (freshly squeezed) |
| 15 ml | Strucchi Dry Vermouth |
| 15 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 60 ml | Akashi-Tai Junmai Daiginjo Genshu sake |
| 15 ml | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
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