Jan 21, 2012

Happy Hour!

This looks so good!

2 oz dry gin (Plymouth or London Dry, preferably)
½ oz fresh lemon juice (half a lemon)
2 tsp raspberry syrup (recipe here)
¾ tsp superfine sugar1 egg white
Add ingredients to shaker and shake vigorously without ice for one full minute to emulsify the egg. Add two ice cubes and shake again for 30 seconds to chill the drink, then pour it slowly into a coupe glass, remembering that the best part of the egg white will come at the end.

You can also find the recipe here!

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