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