If using egg white, separate one egg and measure 0.5 egg white into a cocktail shaker. Add gin (2 oz), passion fruit puree (1 oz), yuzu juice (0.5 oz), fresh lemon juice (0.5 oz), and raspberry liqueur or syrup (0.25 oz). If the passion fruit is particularly tart, add simple syrup (0.25 oz) to balance.

Dry shake (if using egg white)

Without ice, close the shaker and shake vigorously for 15–20 seconds to emulsify the egg white and build a silky foam.

Wet shake

Add ice (about 1 cup or enough to fill the shaker) to the shaker. Shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain and serve

Double strain the cocktail into a chilled coupe or Nick & Nora glass using a fine mesh strainer to remove ice shards and any seeds from the passion fruit puree.

Garnish & Finish

Float the raspberry: place the single fresh raspberry on top of the foam or gently drop it into the center of the drink. Express a lemon twist (or yuzu peel) over the drink to release oils, run it around the rim, then rest it on the edge of the glass.

Serve immediately: present the cocktail right away so the foam and garnish are at their best.