Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 20 ml | Pallini Limoncello liqueur |
| 45 ml | Hayman's London Dry Gin |
| 20 ml | Lemon juice (freshly squeezed) |
| 12.5 ml | Monin Pure Cane sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water) |
| 300 ml | Basil leaves |
| 15 ml | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |