Ingredients
- 50ml Cape Town Pink Lady Gin
- 20ml Freshly Squeezed Lemon Juice
- 20ml Raspberry Syrup
- 1 Egg White
- 3 Raspberries Ice
Preparation
Combine the gin, lemon juice, raspberry syrup and egg white in a cocktail shaker and shake for 30 seconds without ice. Add ice to shaker and shake again for 30 seconds.
Strain the drink into a coupe glass. Garnish with 3 raspberries pierced onto a wooden cocktail stick. (for a vegan alternative to the egg white, you can use the brine from a can of chic peas).
