2 ounces dry gin
3/4 ounce lemon juice
3/4 ounce raspberry syrup
1 egg white
whole fresh raspberries
In a medium saucepan, make the rasspberry syrup by heating 1 cup of water and 1 cup of sugar until sugar just dissolves, then add two cups of fresh raspberries. Simmer until the berries break down into pulp (about five minutes). Strain out the solids, pressing the berries down with a spoon to get out all the liquid. For a clear syrup with no seeds, strain through a coffee filter. Refrigerate before using this in the cocktail.
Combine the gin, lemon juice, syrup and egg white in a shaker, cover the shaker, and
“dry” shake (that is, without ice) vigorously for no less than 20 seconds. Add
ice, re-cover, and shake for another 10 to 20 seconds. Strain into a stemmed glass and
garnish with fresh raspberries speared on a cocktail pick, like martini olives.
The past, present and future walk into a bar. It was tense.