This pre-Prohibition cocktail classic is believed to be one of Philadelphia’s contribution to cocktail history. It’s so beloved that there’s a bar in Brooklyn named after it.
- 2 ounces gin
- 3/4 ounce raspberry syrup (you can find the recipe I made here)
- 3/4 ounce fresh lemon juice
- 1 egg white
- raspberries, for garnishing
Combine the gin, raspberry syrup, fresh lemon juice, and egg white into a cocktail shaker. Shake vigorously to froth the egg white, about one minute. Remove lid and add ice, and shake contents until they are very cold, about 30 seconds.
Double strain into a coupe glass and garnish with raspberries. Serve immediately.