INGREDIENTS

Serving: 1

• 1 1/2 ounces gin (preferably Plymouth)
• 1/2 ounce dry vermouth (preferably Dolin)
• 1/2 ounce lemon juice
• 1/2 ounce raspberry syrup (see Editor’s Note)
• 1/4 ounce egg white

Garnish: 2 or 3 raspberries

DIRECTIONS

1. Add all ingredients to a cocktail shaker with ice.
2. Shake until chilled and strain.
3. Add the drink back to the tin and shake again, without ice.
4. Pour the drink into a chilled cocktail glass.
5. Garnish with skewered raspberries.

EDITOR’S NOTE

Raspberry Syrup:
1/2 cup fresh raspberries
1 cup sugar
1/2 cup water
1/2 ounce vodka

Smash the raspberries and mix thoroughly with the sugar. Allow them to macerate for 30 minutes. Heat the water to warm (not hot), pour over the fruit mixture and stir until the sugar has dissolved. Strain the mixture through a chinois and fortify with the vodka.

Alternatively, the cocktail can be made by replacing the half ounce of raspberry syrup with a half ounce of simple syrup (1 part sugar to one part water) muddled with 3 to 4 fresh raspberries directly in the shaker.