50ml Diplôme Dry Gin
25ml liqueur de framboise (raspberry liqueur)
25ml fresh lemon juice
25ml egg whites
5ml sugar cane syrup
Garnish: lemon slice and cocktail cherry
Method
– Chill your champagne « coupe »
– Into your Boston shaker add all your ingredients.
– Dry shake then ice shake to make it nice and foamy
– Double stir into your glass and drop your lemon slice and cocktail cherry on a
cocktail stick.
– Enjoy !!
