This is a community recipe contributed by PEDRO GUARDIA.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 60 ml | Bulleit Bourbon (45%) |
| 15 ml | Carpano Classico vermouth |
| 10 ml | Honey |
| 20 ml | Lemon juice (freshly squeezed) |
| 1 gram | Fresh ginger root (thumbnail-sized slice) |
| 30 ml | Chá mate |
| 1⁄2 barspoon | Egg white (albumin) powder/Meringue powder |
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