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.

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