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This is a community recipe contributed by Michael McIsaac.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Rocks glass
| 30 ml | East London London Dry Gin |
| 30 ml | Cynar artichoke amaro |
| 20 ml | Cocchi Storico Vermouth di Torino |
| 40 ml | Lemon juice (freshly squeezed) |
| 15 ml | Monin Pure Cane sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water) |
| 15 ml | Egg white |
| 0.6 ml | Orange Bitters by Angostura |
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