Petalo Recipe

Cocktail

1. 1

   Prepare raspberry purée (if not using pre-made)

   Place 3/4 cup fresh raspberries in a blender or food processor and pulse until smooth. Strain through a fine-mesh sieve into a small bowl, pressing with a spoon to extract the juice and discard seeds. Measure 0.5 oz of the resulting purée for the cocktail.

2. 2

   Dry shake (if using egg white)

   Add gin, bergamot liqueur, fresh lemon juice, raspberry purée, simple syrup and the egg white (if using) to a cocktail shaker. Do not add ice yet. Seal and shake vigorously for 10–15 seconds to emulsify and build a silky foam.

3. 3

   Wet shake

   Open the shaker, add a generous handful of ice (about 1 cup), reseal and shake vigorously for 12–15 seconds until the shaker is cold to the touch and well-chilled.

4. 4

   Double strain and serve

   Strain the cocktail through a fine mesh strainer into a chilled coupe or Martini glass to remove ice shards and any raspberry solids. This will produce a smooth texture and a delicate pink color.

5. 5

   Garnish

   Twist the lemon peel over the drink to release oils and rub the rim with the twist if desired. Drop the lemon twist into the glass and skewer 2 fresh raspberries on a pick and rest across the rim or float them on the foam.

6. 6

   Notes

   If you prefer a less tart drink, increase simple syrup to 0.5 oz. For vegan texture instead of egg white, substitute 0.5 oz aquafaba and follow the same dry + wet shake process. Adjust bergamot liqueur up to 1 oz for stronger floral/citrus bergamot character.