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This is a community recipe contributed by Mattias Lundström.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Highball (max 10oz/300ml)
| 50 ml | Hayman's London Dry Gin |
| 30 ml | Lemon juice (freshly squeezed) |
| 20 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 20 ml | Egg white |
| 100 ml | Thomas Henry Soda Water |
| 5 drop | Angostura Aromatic Bitters |
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