Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 50 ml | Cockburn's Ruby Soho Port |
| 30 ml | Raspberry (framboise) sugar syrup |
| 20 ml | Lemon juice (freshly squeezed) |
| 20 ml | Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer |