This is a community recipe contributed by Christopher Bentley.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 30 ml | Ketel One Vodka |
| 12.5 ml | Disaronno amaretto |
| 15 ml | Velvet Falernum |
| 7.5 ml | Monin Orgeat syrup |
| 7.5 ml | Lemon juice (freshly squeezed) |
| 45 ml | Pear juice (freshly pressed) |
| 20 ml | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
Amaretto Liqueur
Amaretto is a fragrant almond flavoured liqueur. Traditionally, the almond flavour and slight bitterness come from oil extracted from bitter apricot kernels...
Orgeat
Orgeat (pronounced 'Ohr-Zsa' as in Zsa Zsa Gabor - with the 't' silent), is a syrup traditionally made from almonds, sugar and rose water or orange flower...
Egg dos and don'ts & using eggs in cocktails
Eggs are essentially reproductive cells from everything from chickens to ducks and quails but here I'm specifically looking at chicken eggs, their characteristics...
Wimbledon cocktails
When Wimbledon kicks off the British summer has officially begun. Cue hordes of tennis fans making their annual pilgrimage to sit on Aorangi Terrace in...
20 best Summer cocktails
When it comes to cocktails, summer screams "Sex on the Beach", or at least fruit-forward rather than spirit-forward, more refreshing cocktails, but not...