• The White of 1 Egg
  • 1 Teaspoonful Grenadine
  • 1 Teaspoonful Lemon Juice
  • 1 Teaspoonful Sweet Cream
  • 2/3 Glass Dry Gin

Shake well and strain into cocktail glass.


This recipe originally appeared on page
125
of the 1930 Savoy Cocktail Book