This is a community recipe contributed by Tom Nightingale.
Community recipes are not tested or verified by Difford’s Guide.
Published on 27th of April 2023
Serve in a Coupe glass
| 35 ml | Hayman's Old Tom Gin |
| 15 ml | Giffard Créme de Cassis D'Anjou |
| 10 ml | Lemon juice (freshly squeezed) |
| 25 ml | Passion fruit purée |
| 25 ml | Elderflower cordial |
| 15 ml | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
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