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This is a community recipe contributed by Mike Gibb.
Community recipes are not tested or verified by Difford’s Guide.
Published on 2nd of June 2024
Serve in a Coupe glass
| 15 ml | Armagnac brandy |
| 35 ml | Camus VSOP Cognac |
| 20 ml | Monin Orgeat syrup |
| 25 ml | Lemon juice (freshly squeezed) |
| 1 Splash | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer |
| 2 dash | Angostura Aromatic Bitters |
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