Ingredients
- 50ml Brockmans Gin
- 15ml Cointreau
- 15ml Creme de Cacao White
- 5ml Sambuca
- 15ml Fresh Lemon Juice
- 15ml Simple Syrup
- 30ml Raspberry puree
- 30ml Egg White
Method
- Put all ingredients in a Boston shaker
- Dry shake to emulsify the egg whites
- Add ice and shake
- Rim glass with brown sugar and torch to caramelise the rim
- Strain drink into a coupe
- Garnish with shaved chocolate
