Ingredients:

  • 2 oz London Dry Gin
  • 0.5 oz White Vermouth
  • 1 oz fresh lemon juice
  • 0.75 oz simple syrup (1:1 ratio)
  • 1 tbsp frozen raspberries, slightly thawed
  • 1 large egg white
  • 3 fresh raspberries for garnish
  • 1 pinch dried hibiscus powder

Instructions:

  1. Place 1 tbsp of slightly thawed frozen raspberries in the bottom of a cocktail shaker. Muddle firmly until the berries are pulverized into a bright red paste.
  2. Add the gin, white vermouth, lemon juice, simple syrup, and egg white to the shaker. Secure the lid and perform a 'dry shake' (without ice) for 30 seconds to aerate the proteins and create the pink velvet foam.
  3. Fill the shaker to the brim with large ice cubes. Shake vigorously for another 15 seconds until the shaker is frost-bitten and extremely cold.
  4. Double strain the mixture through a Hawthorn strainer and a fine-mesh sieve into a chilled coupe glass. Garnish with fresh raspberries and a dusting of hibiscus powder.