*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.

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