This is a community recipe contributed by Diego.
Community recipes are not tested or verified by Difford’s Guide.
Published on 17th of March 2024
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 |
| 10 ml | Disaronno amaretto |
| 40 ml | Lemon juice (freshly squeezed) |
| 25 ml | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba (chickpea water) or Egg white replacement (vegan) |
| 7.5 ml | Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water) |
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