If using egg white: add vodka, Chambord, pineapple juice, lime juice, simple syrup, and egg white to a cocktail shaker. Seal and dry-shake (no ice) vigorously for 15–20 seconds to emulsify and build foam.

Wet shake

Add ice cubes to the shaker. Seal and shake hard for 12–15 seconds until the shaker is very cold to the touch and the mixture is well chilled.

Double-strain the cocktail through a fine mesh strainer (or Hawthorne into a julep strainer) into a chilled coupé or martini glass to remove ice shards and achieve a silky texture. If you did not use egg white, simply shake with ice and strain.

If you prefer a slightly taller drink, serve over fresh ice in a rocks glass instead of up; pour over a large ice cube.

Garnish

Thread two raspberries on a cocktail pick and rest across the rim or float them on top of the foam. Alternatively, place a pineapple wedge on the rim and add a lime wheel for color.

Serve immediately. Sip and enjoy the balance of crisp vodka, lush raspberry from Chambord, and bright pineapple-lime freshness.