|2 1⁄2 fl oz||Rutte Dry Gin|
|3⁄4 fl oz||Freshly squeezed orange juice|
|1⁄2 fl oz||Dutch White Crème de Cacao|
|1⁄2 fl oz||Pasteurised egg white|
Gin and orange with a hint of chocolate - smoothed with egg white.
Adapted from a recipe in the 1949 edition of Esquire's Handbook for Hosts.