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Ingredients
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Cocktail
Method
Cocktail
Dry shake
Add bourbon (2 oz), dry vermouth (1/2 oz), raspberry liqueur (1/2 oz), fresh lemon juice (1/2 oz), simple syrup (1/4 oz), Angostura bitters (2 dashes), and egg white (1/2 of one egg white) into a cocktail shaker without ice. Dry shake vigorously for 12–15 seconds to emulsify and create foam.
Wet shake
Add a generous handful of ice (about 1 cup) to the shaker and shake again vigorously for 12–18 seconds until the outside of the shaker is very cold (this chills and dilutes the drink).
Strain
Dump the ice water from the chilled glass. Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into the chilled coupe or Nick & Nora glass to remove ice shards and produce a silky texture.
Garnish and serve
Gently place two fresh raspberries on a cocktail pick or drop them into the drink and express a lemon twist over the surface to release oils, then drop the twist in or rim the glass edge with it. Serve immediately.