Beefeater Dry, Cointreau, lemon Created at the RAC Club in London, but popularised at the American Bar at the Savoy, the balanced combination of orange and lemon complement the citrus in Beefeater Dry.
5.2 / 10
40ml Beefeater Dry - 2 parts
20ml Cointreau - 1 part
20ml fresh lemon juice - 1 part
White of one fresh egg - 1.75 parts
Aquafaba (chickpea water) - 1.75 parts
How to make a
Step 1. Add all ingredients to a cocktail shaker, fill with cubed ice and shake hard until the correct dilution point and icy cold.
Step 2. Fine strain to remove ice chips into a chilled stemmed cocktail glass. Add a twist of lemon then discard the peel.
Step 3. *Pasteurised egg white may be used if necessary.
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