Barracuda Recipe

Prepare

Chill a coupe or martini glass in the freezer for a few minutes. If using egg white, separate the white from the yolk now and have it ready.

Dry shake

In a cocktail shaker, combine Seedlip Spice 94 (2 oz), raspberry liqueur (0.5 oz), cranberry juice (1 oz), lychee liqueur (0.5 oz), fresh lime juice (0.5 oz), simple syrup (0.25 oz, optional) and egg white (0.5 oz, optional). Seal the shaker and dry-shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and incorporate air for a silky foam.

Wet shake

Add ice to the shaker (enough to fill about two-thirds). Shake vigorously for 10–15 seconds until the outside of the shaker is very cold and the mixture is well chilled.

Double strain

Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any raspberry seeds or lychee bits, producing a smooth, clear drink with a light foam on top (if egg white used).

Thread one pitted lychee onto a small pick and float it on the foam or rest it on the rim. Skewer 2–3 fresh raspberries on a separate pick and place across the glass or drop a couple into the drink.

For extra aromatic and visual effect, lightly dust the foam with a small pinch (≈0.25 tsp) of crushed freeze-dried raspberry or cranberry powder, or express a lime twist over the top and drop it in.

Serve immediately. The drink yields a balance of warm spice from Seedlip Spice 94, bright tartness from cranberry and lime, and fruity lychee/raspberry sweetness.