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Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 50 ml | Bulleit Bourbon (45%) |
| 15 ml | Monin Cherry Syrup |
| 40 ml | De Kuyper Brown Crème de Cacao |
| 35 ml | Chilled water/mineral water |
| 10 ml | Adriatico Amaretto Liqueur |
| 40 ml | Lemon juice (freshly squeezed) |
| 25 ml | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |
| 7.5 ml | Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water) |