|2 spoon||Orange marmalade|
|1 fl oz||Cognac|
|1/2 fl oz||Bourbon whiskey|
|1/2 fl oz||Italian red bitter liqueur|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|2 dash||Orange Bitters by Angostura|
|1/2 fl oz||Pasteurised egg white|
|1/6 fl oz||Giffard Sugar Cane Syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Bittersweet and citrusy over a backbone of cognac and bourbon.
Adapted from a recipe created in 2015 by Danny wilson at Tabouche, Cambridge, England.