Bar: Mary Celeste, Paris
Bartender: Diane Vandenbroucke

50ml La Blanche de Christian Drouin
20ml Egg White
25ml Lemon Juice
20ml Grenadine
15ml Nardini Rabarbaro

Method: Shaken (dry shake then shake on Ice), double filtered.
Glass: Coupette
Garnish : 2 dash Peychaud's Bitter