|1 1⁄2 fl oz||Byrrh Grand Quinquina|
|3⁄4 fl oz||Rutte Dry Gin|
|3⁄4 fl oz||Italian red bitter liqueur|
|1⁄5 fl oz||Grapefruit sugar syrup (2:1)|
|1 whole||Egg (white & yolk)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Egg (white & yolk) is potentially hazardous if used incorrectly.
Adapted from a recipe created in 2015 by Ben Campbell at the Alchemist, Manchester, England.