- 2 oz Hendrick’s Gin or London dry gin
- ¾ oz lemon juice
- ¾ oz simple syrup
- 1 egg white
- 4–5 raspberries
- garnish: 3 raspberries, lemon twist
Muddle raspberries in a cocktail shaker.
Add remaining ingredients and dry shake. Add plenty of ice and shake again. Double-strain into a coupe.
Express the oils from the lemon twist over the drink, then discard the twist. Garnish with three raspberries on a pick.