Glass: Coupette
Garnish: A few drops of Peychaud’s Bitters
Method: Dry Shake egg white & Shake with ice. Double strain into glass.
Ingredients:
30ml Brookie’s Dry Gin
30ml Brookie’s Slow Gin
15ml Lillet Blanc Aperitif
22ml Lemon Juice
22ml Sugar Syrup
5x Raspberries
1x Egg White

created by @themezclub