This is a community recipe contributed by Henry Duke.
Community recipes are not tested or verified by Difford’s Guide.
Published on 17th of December 2023
Serve in a Nick & Nora glass
| 15 ml | Rémy Martin V.S.O.P. cognac |
| 7.5 ml | Green (Verte) Chartreuse liqueur |
| 3.8 ml | Giffard Creme de Rose |
| 11.25 ml | Lemon juice (freshly squeezed) |
| 1⁄2 barspoon | Powdered sugar (white sugar ground in mortar and pestle) |
| 11.25 ml | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
| 120 ml | Brut champagne/sparkling wine |
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