Cocktail:

• ½ ounce Michter’s US1 Small Batch Bourbon
• ¾ ounce dry vermouth
• ¾ ounce lemon juice
• ½ ounce raspberry syrup*
• Egg white (optional)

 

*Raspberry syrup:

• 2 parts sugar
• 1 part water
• Raspberries

For the syrup: In a pot over gentle hear, add sugar and water and let sugar dissolve. Set syrup aside and cool to room temperature. Add a large handful of raspberries and let set overnight. Strain the mixture and gently bruise the raspberries to let the juice mix with the syrup.

For the cocktail: In a shaker, add bourbon, dry vermouth, lemon juice, raspberry syrup and egg white. Dry shake for 10-15 seconds. Add ice and shake again. Strain into a glass.