Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 60 ml | Hayman's London Dry Gin |
| 30 ml | Carrot juice (freshly extracted) |
| 15 ml | Lemon juice (freshly squeezed) |
| 22.5 ml | Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer |
| 15 ml | Honey syrup (2 honey to 1 water) |
| 30 ml | Miso paste |