Kindly donated by J.J. Goodman, proprietor, London Cocktail Club.
25ml gin
12.5ml crème de fig
12.5ml crème de peche
20ml lemon juice
1 bar spoon apricot jam
1 egg white
Shake and strain to a coupet where possible.
Garnish with a dash of Angostura and break some lemon for fragrance.
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