This is my go to cocktail but this pre-prohibition classic is also rare to find. Traditionally made with a 4:1:1 ration of gin to lemon juice and raspberry syrup, I’m more in preference of increasing the raspberry content and making a fresh syrup. Then there is the debate about using vermouth. It is not entirely needed but it reduces the volume of gin and makes it a less alcohol forward drink. It also contains so much botanical that it compliments to drink well. If you are using a really complex gin like Brewdog’s LoneWolf then omit the vermouth so you can show off the flavours of the gin better.
25 ml of White Vermouth
50ml of Raspberry syrup
25ml of Lemon juice
Raspberry or Lemon Peel
100g of Raspberries (can be frozen)
75g Castor Sugar
100ml of Water
- Prepare the syrup by adding together all the syrup ingredients in sauce pan and simmer for 10 minutes.
- Remove from the heat and sieve the syrup to remove the pips.
- Taste the syrup and add more sugar if needed. Then cool and chill.
- Fill your cocktail glass with ice and chill in a fridge.
- Once the syrup is chilled add the gin, 50ml of the syrup, vermouth, lemon juice and the white of an egg to a cocktail shaker. Top up with ice and shake vigorously.
- Empty and dry the cocktail glass. Pour the cocktail via a strainer into the glass and enjoy. Garnish with a fresh raspberry or lemon peel.