This is a community recipe contributed by Brandon Roberts .
Community recipes are not tested or verified by Difford’s Guide.
Published on 16th of April 2025
Serve in a Coupe glass
| 35 ml | Tanqueray No. Ten |
| 15 ml | Cointreau triple sec liqueur |
| 15 ml | Frangelico hazelnut liqueur |
| 25 ml | Lemon juice (freshly squeezed) |
| 15 ml | Monin Vanilla Syrup |
| 25 ml | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Egg white replacement (vegan) |
| 3 dash | Peychaud's Aromatic Bitters |
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