According to the recipe I was given at the Savoy Hotel it's 50ml gin, 25ml Cointreau, 25ml Lemon juice plus 1 egg white. You have to shake it for longer than many other cocktails to get the egg white very foamy. Difford's Guide recommends that you shake it once with ice then strain off the ice and shake it again.
I tried to get one in the US but they didn't shake it for long enough.
Bookmarks