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Ingredients
50ml Oxford Rye Dry Gin
10ml dry vermouth
6 raspberries, plus a few to serve
20ml lemon juice
20ml sugar syrup
1 British Blacktail Free Range Large Egg white
Method
Combine all the ingredients in a cocktail shaker with a handful of ice. Shake hard. Fine-strain (strain using a fine sieve) into a coupe or martini glass and top with a raspberry – or thread 3 berries onto a skewer and rest on the glass.
Cook’s tip
SUGAR SYRUP
Bring 250ml water and 100g caster sugar to the boil. Turn off the heat and leave to cool. Store in a sterilised container in the fridge and use within 2 weeks.
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