|2 1/2 fl oz||Rutte Dry Gin|
|3/4 fl oz||Orange juice (freshly squeezed)|
|1/2 fl oz||Dutch White Crème de Cacao|
|1/2 fl oz||Pasteurised egg white|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Gin and orange with a hint of chocolate - smoothed with egg white.
Adapted from a recipe in the 1949 edition of Esquire's Handbook for Hosts.