Pick up some raspberries and shake up this pretty, pink cocktail. You’ll love the Clover Club’s signature fluffy foam and the silky texture, not to mention the delightfully tart flavors of this classic gin and raspberry sour.
- 2 oz Portland Dry Gin 33
- ½ oz lemon juice, freshly squeezed
- ½ oz raspberry syrup*
- 1 egg white
- 3 raspberries, skewered for garnish
Dry shake all ingredients without ice. Open the tin, add ice, and shake hard again. Strain into a chilled coupe and garnish with skewered raspberries.
*Raspberry syrup: Heat a ½ cup of water on medium heat and stir in 1 cup of sugar until dissolved. Turn heat down to low and add ½ cup of raspberries, stirring until the berries break down into a pulp. Take off the heat and let cool. Fine strain into an airtight container and refrigerate. Will keep for a week— plenty of time to make a Blinker 182 another day.
