Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 20 ml | Bols Butterscotch liqueur |
| 30 ml | Bols Genever Original |
| 45 ml | Pear juice (freshly pressed) |
| 15 ml | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |