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This is a community recipe contributed by Nico van Loon.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Goblet glass
| 30 ml | Lime juice (freshly squeezed) |
| 60 ml | Tanqueray No. Ten |
| 15 ml | De Kuyper Triple Sec (40%) |
| 5 ml | Rose water |
| 1 drop | Vanilla extract/essence |
| 1 fresh | Egg white |
| 20 ml | Giffard Sugar Cane Syrup |
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