This is a community recipe contributed by Robert Owen.
Community recipes are not tested or verified by Difford’s Guide.
Published on 4th of January 2023
Serve in a Coupe glass
| 30 ml | Lemon juice (freshly squeezed) |
| 15 ml | Monin Pure Cane sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water) |
| 30 ml | Hayman's Sloe Gin |
| 45 ml | Fords London dry gin |
| 15 ml | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Egg white replacement (vegan) |
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