Garnish:
Lemon zest twist (discarded)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Rutte Dry Gin |
| 1/4 fl oz | Giffard Grenadine Syrup |
| 1 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Salmon-pink and very frothy but surprisingly complex and tasty.
History:
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
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