|1 1⁄2 fl oz||Rutte Dry Gin|
|1⁄2 fl oz||Lejay Creme de Fraise|
|3⁄4 fl oz||Freshly squeezed lemon juice|
|1⁄3 fl oz||Giffard Sugar Cane Syrup|
|1⁄2 fl oz||Pasteurised egg white|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Best described as a strawberry gin sour, the herbal botanicals in the gin combine well with the sweet strawberry.
Adapted from a drink created in 2005 by Nicolas Skovgaard at Fox Hotelbar, Copenhagen, Denmark. Nicolas revised this recipe in 2013 to use chamomile tea infused gin.