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This is a community recipe contributed by Fabian Scherrer.
Community recipes are not tested or verified by Difford’s Guide.
Published on 9th of March 2025
Serve in a Coupe glass
| 60 ml | Strucchi Red Bitter (Campari-style liqueur) |
| 15 ml | Monin Ginger Syrup |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 15 ml | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Egg white replacement (vegan) |
| 3 dash | Peychaud's or other Creole-style bitters |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
| 10 ml | Lustau Vermut Rojo |
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