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.