Raspberry Bouquet Recipe
tanqueray 10, dolin blanc, elderflower, raspberry lime cordial, lemon, egg white
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Cocktail
Dry shake
In a cocktail shaker, add 2 oz Tanqueray No. Ten, 0.5 oz Dolin Blanc, 0.5 oz elderflower liqueur, 0.75 oz raspberry-lime cordial, 0.5 oz fresh lemon juice, and 1 egg white. Secure the lid and shake vigorously without ice for 15–25 seconds to build a rich, silky foam.
Wet shake
Add about 1 cup of ice to the shaker, seal, and shake hard for 12–18 seconds until the shaker feels very cold (this chills and slightly dilutes the cocktail and further aerates the foam).
Strain
Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any raspberry seeds for a smooth texture.
Garnish & Finish
Float 2–3 fresh raspberries on top of the foam or thread 3 raspberries on a cocktail pick and rest across the rim. Express the oils from a lemon twist over the surface and drop it in or lay on the rim. If using an edible flower, place it gently on the foam for a bouquet effect.
Serve immediately. The egg-white foam will hold the garnish and present an elegant, velvety top that highlights the raspberry and floral notes.