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Ingredients

• 45 ml Gin
• 15 ml fresh lemon juice
• 4 fresh raspberries, plus 2 to garnish
• 15 ml simple syrup (or 15 ml raspberry syrup instead of the berries and syrup)
• 1 egg white (about 25 ml)
• 15 ml Dry vermouth (optional)
• Ice

Method

1. Chill a coupe glass. Muddle the raspberries with the syrup in the bottom of a cocktail shaker until pulpy.
2. Add the gin, lemon juice, egg white and vermouth, if using. Seal and shake without ice for about 15 seconds to whip up the egg white.
3. Add a good scoop of ice and shake hard again for about 15 seconds, until the shaker is very cold.
4. Double strain through a fine sieve into the coupe so no seeds get through, let the foam settle for a moment and top with two raspberries on a pick.

Tips

• This contains raw egg white: use pasteurised egg white, or 25 ml aquafaba (chickpea water) for a vegan version, if you are pregnant, elderly or serving anyone with a weak immune system.
• It looks pretty and gentle but holds a strong measure of gin, so one is a good serve.

Sources

Written in our own words after cross-checking these recipes:

IBA (International Bartenders Association) PUNCH BBC Good Food Imbibe