Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 30 ml | Pallini Limoncello liqueur |
| 15 ml | Egg white |
| 30 ml | Lemon juice (freshly squeezed) |
| 15 ml | Monin Ginger Syrup |
| 30 ml | Bombay Sapphire Gin |
| 30 ml | Rosemary sprig |
| 30 ml | Lemon peel |
| 90 ml | Saline solution (20g sea salt to 80g water) or merest pinch of s |
| 30 ml | MSG solution (2 parts water to 1 part MSG) |