This is a community recipe contributed by Richard Gillam.
Community recipes are not tested or verified by Difford’s Guide.
Published on 16th of October 2024
Serve in a Coupe glass
| 50 ml | Rhubarb gin |
| 50 ml | Pink grapefruit juice (freshly squeezed) |
| 30 ml | Passion fruit purée |
| 15 ml | Cardamom sugar syrup |
| 1.25 ml | 3 dashes Fee Brothers Fee Foam cocktail foamer or Egg white (pasteurised) or Aquafaba or Vegan egg white alternative |
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