Equipment
- 1 Jigger
- 1 Ice
Ingredients
- 2 oz 60 ml London Dry Gin
- 0.75 oz 22 ml fresh lemon juice
- 0.5 oz 15 ml raspberry syrup
- 1 egg white
- Dry vermouth optional, 0.25 oz or 7.5 ml
Instructions
- Add all the ingredients to a shaker. If you’re using dry vermouth, include it here.
- Dry shake (shake without ice) for about 15 seconds to emulsify the egg white.
- Add ice and shake again for another 10-15 seconds until well-chilled.
- Double strain into a chilled coupe glass. This ensures a smooth, silky texture.
- Garnish with a few fresh raspberries or a lemon twist.