Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 45 ml | Bols Apricot Brandy |
| 45 ml | Lemon juice (freshly squeezed) |
| 15 ml | Jarabe de canela |
| 30 ml | Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer |
| 1.25 ml | Angostura Aromatic Bitters |