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Ingredients
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Cocktail
Raspberry Foam (Aquafaba)
Garnish
Method
Prepare Raspberry Foam (can be made ahead)
- 1
Make raspberry purée
Place raspberries and lemon juice into a small blender or mini food processor and blitz until smooth. Pass the purée through a fine mesh strainer into a bowl, pressing with the back of a spoon to extract juice while leaving seeds behind. You should end up with about 0.75–1 oz strained raspberry juice.
- 2
Mix foam ingredients
In a cocktail shaker or jar, combine the strained raspberry juice, aquafaba (or egg white), and 0.25 oz simple syrup. If using aquafaba, ensure it's the liquid from a can of chickpeas and well mixed. Seal the shaker or jar.
- 3
Dry shake to emulsify
Dry-shake (no ice) vigorously for 20–30 seconds to create an initial foam. If you prefer a firmer foam, shake for 40–60 seconds.
- 4
Optional cold stabilization
For a denser foam, add 1–2 ice cubes and shake again briefly (10 seconds) to cool, then fine-strain the foam into a small container and chill for 5–10 minutes before final use.
Build Cocktail
- 5
Muddle cucumber and basil
In a cocktail shaker, add the cucumber slices and basil leaves with the 0.5 oz simple syrup. Gently muddle 6–8 times—enough to release cucumber juice and basil aroma but not so hard as to pulverize the basil into bits.
- 6
Add spirits and citrus
Add 2 oz Beefeater Gin and 0.75 oz fresh lime juice to the shaker.
- 7
Dry shake (optional)
For more integration between botanicals and foam, perform a short dry shake (10–15 seconds) without ice to help emulsify the botanicals with the base.
- 8
Add ice and shake
Add a generous scoop of ice (or crushed ice if you prefer a colder, slightly diluted drink) and shake vigorously for 10–15 seconds until well chilled.
- 9
Double strain into glass
Double strain the cocktail into a chilled coupe or martini glass (or a rocks glass with fresh ice if you prefer). Use a Hawthorne or fine mesh strainer to remove solids for a smooth drink.
- 10
Top with raspberry foam
Spoon or gently pour the prepared raspberry foam on top of the cocktail to create a 1/2–3/4 inch layer of foam. If needed, give the container one light foam-only shake to ensure consistency before topping.
- 11