Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
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 |
| 240 ml | Peychaud's or other Creole-style bitters |
| 15 ml | Giffard Strawberry Syrup |