This is a community recipe contributed by Dave E..
Community recipes are not tested or verified by Difford’s Guide.
Published on 27th of June 2026
Last updated on 6th of July 2026
Serve in a Sour or Martini/Coupette glass
| 45 ml | Peated single malt whisky |
| 10 ml | Bénédictine D.O.M. liqueur |
| 25 ml | Lemon juice (freshly squeezed) |
| 20 ml | Honey syrup (3 parts honey to 1 water by weight) |
| 7.5 ml | Monin Ginger Syrup |
| 1 pinch | Salt (sea salt) |
| 20 ml | Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer |
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