|1 1⁄2 fl oz||Rutte Dry Gin|
|1 spoon||Raw runny honey (preferably orange blossom)|
|1⁄4 fl oz||Italian red bitter liqueur|
|1⁄2 fl oz||Freshly squeezed lemon juice|
|1⁄2 fl oz||Pasteurised egg white|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
We have dramatically cut the Campari and lemon in Mickael's original recipe to make a much lighter drink.
Adapted from a drink created by Mickael Perron from Bar Now On.