Are you a Discerning Drinker?
Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
This is a community recipe contributed by Jessie Clark.
Community recipes are not tested or verified by Difford’s Guide.
Published on 27th of February 2024
Serve in a Coupe glass
| 25 ml | Mandarine Napoleon liqueur |
| 37.5 ml | Beefeater London Dry Gin |
| 12.5 ml | Monin Ginger Syrup |
| 12.5 ml | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 20 ml | Lemon juice (freshly squeezed) |
| 25 ml | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
You are trying to view a community recipe, only available to Difford’s Guide members.
To view this recipe in full please log in.
2 to 1 'rich' sugar syrup versus 1 to 1 'simple' syrup
The balance between sweet and sour is crucial to the majority of cocktails and consistently producing balanced cocktails is made easier when using sugar...
Egg dos and don'ts & using eggs in cocktails
Eggs are essentially reproductive cells from everything from chickens to ducks and quails but here I'm specifically looking at chicken eggs, their characteristics...
20 best Amaretto cocktails
The bittersweet almond and vanilla flavour of amaretto mixes brilliantly with dark spirits – particularly whiskey but this versatile liqueur also mixes...
20 best Easter cocktails
There's more to Easter indulgence than mere chocolate eggs
How to make an Ice Cone
Ice cones are an iconic garnish widely used in Tiki bars, particularly when serving Navy Grog cocktails. They are made by freezing crushed ice that has...