|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||Lemon juice (freshly squeezed)|
|1/2 fl oz||Pasteurised egg white|
Difford's Guide remains free-to-use thanks to the support of the brands in green 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.