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This is a community recipe contributed by Hector Pantoja.
Community recipes are not tested or verified by Difford’s Guide.
Published on 26th of February 2024
Serve in a Coupe glass
| 60 ml | Hayman's London Dry Gin |
| 15 ml | Honey syrup (3 parts honey to 1 water by weight) |
| 30 ml | Egg white |
| 30 ml | Pinot Noir red wine |
| 8 drop | Peychaud's or other Creole-style bitters |
| 15 ml | Giffard Strawberry Syrup |
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