Ingredients
- 1.5 Gin No. 61
- .5 Noilly prat dry vermouth
- .75 raspberry syrup (see below)
- .75 lemon
- Egg white
Directions
Build ingredients into tin, dry shake (no ice) then add ice, shake, double strain into a chilled coupe.
*Raspberry syrup: Heat 1/2 c water & 1 c sugar over medium heat in a saucepan until it dissolves. Add 1/2 c berries, cook 5 minutes until they fully break down. Watch the heat to make sure it doesn't bubble over. Pass the sauce through a fine mesh strainer. Bottle & refrigerate to keep.
**EGGLESS Option: can replace the egg white in this recipe with two tablespoons of Aquafaba (chickpea water - from a can of chickpeas)
