Chanticleer

Gin, lemon and fresh raspberries muddled and shaken with egg white into a blush-pink sour with a soft, foamy top. Fruity and citrusy, it makes a lovely spring aperitif.

Total time: 5 min
Serving: 1

Naturally sweet twist
Silky & raspberry-tart

A blue-striped margarita glass of pale frozen drink with a lime wedge, beside salt and pepper shakers and a plate of nachos — Sour meets Sweet Magic

Ingredients

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2 oz (60 ml) gin
¾ oz (22 ml) fresh lemon juice
5 raspberries, plus more to garnish
1 large egg white
ice
2–3 Richberry halves

How to Make It

Muddle
Put the gin, lemon juice and 5 raspberries in a cocktail shaker and muddle gently, just enough to bruise the fruit.
Dry shake
Add the egg white and shake hard without ice for about 10 seconds to whip it up.
Shake with ice
Fill the shaker with ice and shake vigorously again.
Strain and garnish
Strain into a coupe glass and garnish with a few whole raspberries threaded on a cocktail pick.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.