This is a community recipe contributed by Blaise Bachelier.
Community recipes are not tested or verified by Difford’s Guide.
Published on 30th of April 2023
Serve in a Highball (max 10oz/300ml)
| 40 ml | Hayman's Old Tom Gin |
| 20 ml | Italicus liqueur |
| 20 ml | Lemon juice (freshly squeezed) |
| 20 ml | Monin Passion Fruit Syrup |
| 10 ml | Regal Rogue Bianco vermouth |
| 25 ml | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba (chickpea water) or Egg white replacement (vegan) |
| 25 ml | Double cream / heavy cream |
| 50 ml | Thomas Henry Soda Water |
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