Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 20 ml | Bols Elderflower Liqueur |
| 10 ml | Singani Bolivian eax-de-vie |
| 10 ml | Lichi Juice |
| 5 ml | Lichi vinegar |
| 30 ml | Salte solución B2 Vitamin |
| 15 ml | Cinnamon Spice Sirup |
| 90 ml | Hot pepper sauce (red, vinegar-based e.g. Tabasco) |
| 30 ml | egg white |