This sophisticated gin mocktail is based on a pre-Prohibition drink first served in the late 1800s at Philadelphia’s Bellevue-Stratford hotel, a popular spot for writers, lawyers and industry bigwigs, who gathered to talk about issues of the day. Create your own pink, frothy delight with Lyre's Dry London Spirit, raspberry syrup, lemon juice, egg white and sugar syrup. Serve in a coupette glass with fresh raspberries.
INGREDIENTS
60 ml Lyre's Dry London Spirit
10 ml Premium Raspberry Syrup
30 ml Lemon juice
10 ml egg white
5 ml white sugar syrup
4 x Fresh Raspberries
METHOD
- Dry shake, then fill glass with ice
- Shake hard briefly, then strain
- Serve in coupette glass and garnish with raspberries.
NOTES
*To make Sugar Syrup combine 50 grams of sugar with 50 ml of warm water in a jar and shake to dissolve. To make a Vegan version of egg white, whip up some water from a can of chickpeas into a froth.
