| 1 1⁄2 fl oz | Dubonnet, Byrrh etc. rouge light quinquina |
| 3⁄4 fl oz | Hayman's London Dry Gin |
| 3⁄4 fl oz | Italian red bitter liqueur |
| 1⁄6 fl oz | Monin Ruby Red Grapefruit Syrup |
| 1 whole | Egg (white & yolk) |
Photographed in an UB Retro Coupe Gold 7.75oz
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Adapted from a recipe created in 2015 by Ben Campbell at the Alchemist in Manchester, England.
A bittersweet flip best enjoyed as a wholesome aperitivo.
Makes a minimum of 16.5 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
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