This is a community recipe contributed by Gareth Hives.
Community recipes are not tested or verified by Difford’s Guide.
Published on 21st of July 2025
Serve in a Coupe glass
| 60 ml | Bombay Citron Pressé |
| 20 ml | Pallini Limoncello liqueur |
| 20 ml | Lemon juice (freshly squeezed) |
| 10 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 5 ml | NV Absinthe Verte |
| 15 ml | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba (chickpea water) or Egg white replacement (vegan) |
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