Overview
Shake up your soiree with a deliciously pink sip. Muddled raspberries infuse the cocktail with a sweet-tart whisper, and the pale pink foam is an invitation to decadence. And for those craving a little je ne sais quois, a flutter of gold leaf adds a final flair.
Ingredients
2.6 units of alcohol per serve
Special Equipment
Method - 1 / 4
Add 3 raspberries to a cocktail shaker and muddle.
Method - 2 / 4
Now add 50ml Tanqueray Royale, 20ml lemon juice, 20ml dry white wine, egg white (or Aquafaba, if using instead), a pinch of salt and dry shake for 15 seconds to emulsify the ingredients.
Method - 3 / 4
Fill the shaker with ice and shake vigorously for another 30 seconds.
Method - 4 / 4
Strain into a chilled coupe glass and garnish with a few fresh raspberries and a touch of edible gold leaf.
About this recipe
This pleasingly pink tipple was born in the late 19th century and soon became a fixture of luxury hotels and bars worldwide. This version sprinkles on a little extra opulence with edible gold leaf. Salut!
