In a cocktail shaker, add 2 oz Beefeater Dry Gin, 0.75 oz house raspberry-and-lychee liqueur, 0.75 oz fresh lemon juice, 0.25 oz simple syrup, 1 large egg white, and 1 dash Angostura bitters.

Dry shake

Secure the shaker and shake vigorously without ice for 12–15 seconds to emulsify the egg white and build a silky foam (the 'dry shake').

Wet shake

Open the shaker, add a large handful of ice (about 1 cup), reseal and shake hard for 12–15 seconds until the shaker is well chilled and slightly frosted.

Double strain

Discard the ice/water from the chilled glass. Strain the cocktail through a fine strainer (and the shaker strainer if available) into the chilled coupe to remove ice shards and lemon pulp, leaving a smooth foam on top.

Finish with lemon oil

Hold a strip of lemon peel or use a dropper to express 1 small drop of lemon oil over the foam. If using peel, gently squeeze the peel skin-side down over the surface so a tiny amount of oil lands on the foam.

Garnish & Serve

Gently float 2 fresh raspberries on the foam and place a small mint sprig beside them (or skewered if preferred). Serve immediately.

Notes

If you prefer a vegetarian alternative to egg white, use 0.5 oz aquafaba (chickpea brine) in place of the egg white and perform the same dry + wet shake steps. Adjust sweetness to taste.