Flirtibird Recipe

Prepare fruit purée (if using fresh raspberries)

If using fresh raspberries, place about 6–8 raspberries in a small bowl or shaker tin and muddle until smooth. Strain through a fine mesh sieve into a measuring jigger to yield 0.5 oz (about 15 ml) of purée. Discard seeds.

Add ginger vodka (2 oz), elderflower liqueur (0.75 oz), fresh lime juice (0.75 oz), pineapple juice (1 oz), raspberry purée (0.5 oz), simple syrup (0.25 oz) and one dash Angostura bitters into a cocktail shaker.

Dry shake (if using egg white)

If using the optional egg white, add 1/2 egg white to the shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and create a silky texture.

Wet shake

Add a generous handful of ice to the shaker (or about 4–6 large ice cubes). Shake hard for 12–15 seconds until the shaker is very cold to the touch and well-aerated.

Double strain the mixture through a fine mesh strainer (and a Hawthorne if available) into a chilled coupe or Nick & Nora glass. If you prefer the drink on ice, fill a rocks glass with cracked ice and pour over the ice instead.

Garnish with a fresh raspberry skewered on a cocktail pick and a lime wheel on the rim. Optionally, add a light spray of Angostura bitters over the foam (if egg white used) to create aromatic accents.

Serve immediately. Estimated serving style: one cocktail per recipe yield.