- Serves: 2
- Prep Time: 5 minutes
- Effort: easy
- 100 ml gin
- 40 ml fresh lemon juice
- 40 ml sugar syrup
- 40 ml egg whites
- 4 fresh raspberries
Tips and Suggestions
To make sugar syrup simply mix 40g of sugar into 40ml of water until the sugar has dissolved.
1. Place all of the ingredients in a mixing glass or cocktail shaker, add 1 ice cube. Cover the glass with a Boston shaking tin or lid and give a short, hard shake.
2. Remove the tin or lid and fill the glass with ice, give another hard shake until condensation appears on the side of the tin.
3. Strain the liquid into a frozen coupette glass and allow it to settle into 2 layers. Serve.
Recipe from the cocktail series Drink the Classics at Central & Co.
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