Ingredients:

  • 2 oz Premium London Dry Gin
  • 1 oz Freshly squeezed lemon juice, strained
  • 0.75 oz Raspberry Simple Syrup
  • 1 Large Egg White
  • 5 Fresh Raspberries
  • 3 Fresh Raspberries for garnish
  • 1 pinch Dried edible rose petals

Instructions:

  1. Place 5 fresh raspberries into the bottom of your shaker tin. Add the 0.75 oz raspberry simple syrup and muddle gently. Note: Don't pulverize them, just break the skins to release the juices.
  2. Pour in the 2 oz gin, 1 oz lemon juice, and the single egg white.
  3. Close the shaker tightly without ice (Dry Shake). Shake vigorously for at least 15 seconds until you feel the pressure build and the tin feels slightly warm.
  4. Open the shaker and fill with large ice cubes. Shake again for 10 to 12 seconds until the outside of the metal tin is frosty and painful to touch.
  5. Double-strain the mixture through a Hawthorn strainer and a fine-mesh conical strainer into a chilled coupe or Nick & Nora glass to remove all seed sediment.
  6. Garnish with 3 fresh raspberries on a gold pick and a pinch of dried edible rose petals until the surface looks like a floral work of art.