Do you love a classic cocktail as much as we do? Then you are in for a treat. This pre-Prohibition cocktail, born amongst serious oak panelling of the Bellevue-Stratford Hotel in Philadelphia was enjoyed by great writers such as poet W.B. Yeats. This pretty pink cocktail is adored by gin lovers round the world so improving on a classic did seem a little daunting but rest assured adding bergamot simple syrup to the mix sweetens raspberry flavours and brightens the lemon tang. Get ready to enjoy this well balanced creamy gin cocktail.
Ingredients
- 30ml good quality London Dry gin (Bombay Sapphire)
- 30ml dry vermouth (Dolin)
- 30ml fresh lemon juice
- 30ml Bergamot simple syrup
- 8 fresh raspberries (3 to garnish)
- 1 egg white
- 3-4 ice blocks
Instructions
- Muddle 4-5 raspberries and lemon juice in a cocktail shaker
- Add all the ingredients and dry shake (without ice)
- Add ice and shake for a second time.
- Double Strain into a chilled cocktail coupe glass.
- Spear your remaining 3 raspberries on a cocktail pick, and perch over the lips of the glass.
- Enjoy!