Ingredients
- 30ml Brockmans Gin
- 30ml Briottet rose liqour
- 25ml Combier cremé de violette
- 3 bar spoons Lemon juice
- 50ml Apple juice
- 200ml Fever tree Mediterranean tonic water
- 2 units Muddled raspberries
- 5g Peach and lemon foam
Method
- Shake all ingredients except tonic, fine strain to a large red wine glass
- In a separate shaker shake 30ml egg whites, 10ml lemon juice and 10ml peach purée. Start with hard and long wet shake followed by a dry shake
- Return to your wine glass and almost fill it with cubed ice then top with tonic
- Spoon your foam over the top of the glass and clear any excess ensuring a smooth finish
- Garnish and serve
