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It's worth making homemade raspberry syrup for this cocktail. You can always substitute bought syrup but something of the freshness will be lost.

Prep Time 3 minutes
Servings 1


  • 45 ml Gin 1.5 oz
  • 15 ml Sweet vermouth 0.5 oz
  • 7.5 ml Freshly squeezed lemon juice 0.25 oz
  • 15 ml Homemade raspberry syrup 0.5 oz
  • 7.5 ml Pasteurised egg white 0.25 oz


  1. Shake all the ingredients vigorously in a shaker without ice to emulsify the egg white.

  2. Add ice and shake again.

  3. Double strain into a coupe or cocktail glass.

  4. Garnish with fresh raspberries.

Recipe Notes


I've fiddled about with the quantities a little. The IBA (International Bartenders Association) lists the quantity of lemon juice as 15ml. I like my cocktails to be a little sweet so found this measure to be quite tart and mouth-puckeringly so.


Play with the quantities until you find a balance between the sweet fruitiness of the raspberry and the tartness of the lemon juice. You won't be disappointed.