This is a community recipe contributed by Mark Artis.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 30 ml | Cockburn's Tawny Eyes Port |
| 15 ml | Lemon juice (freshly squeezed) |
| 7.5 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 15 ml | Egg white (pasteurised) or Fee Brothers Fee Foam cocktail foamer |
| 30 ml | Thomas Henry Soda Water |
| 30 ml | El Dorado 3 Year Old |
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