1.5oz Gin (London dry style)
0.75oz Lemon juice (freshly squeezed)
0.5oz Grenadine (a Raspberry syrup is more commonly used if you have it. Originally, it was made with Grenadine – so that’s what we’re using)
0.5oz Egg white (if you’re dairy-free, use Aquafaba – it’ll be great. 0.25oz will do it)
45ml Gin (London dry style)
22.5ml Lemon juice (freshly squeezed)
15ml Grenadine (a Raspberry syrup is more commonly used if you have it. Originally, it was made with Grenadine – so that’s what we’re using)
15ml Egg white (if you’re dairy-free, use Aquafaba – it’ll be great. 7.5ml will do it)
1. Start by cracking your egg and separating the egg white from the yolk.
2. Egg white (or Aquafaba) goes in the shaking tin along with all the ingredients.
3. Before adding ice, close your shaking tin and shake for 10-12 seconds. This emulsifies the egg white/Aquafaba with the spirits.
4. Open the tin, add ice, close and shake again for 10-12 seconds. It will want to expand so hold tight!
5. Double strain into the glass and leave it a moment to settle.
6. Garnish with a skewered raspberry or drop one into the foam.
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