Raspberry Lemon Recipe

Prepare shaker

If using egg white, add 0.5 oz egg white, 2 oz vodka, 0.75 oz Crème de Framboise, 0.75 oz lemon simple syrup, and 0.5 oz fresh lemon juice to a cocktail shaker (no ice) for a dry shake.

Dry shake

Dry shake vigorously for 15–20 seconds to emulsify the egg white and create foam (skip dry shake if not using egg white).

Add ice and shake

Add 6 ice cubes to the shaker and shake hard for 12–15 seconds until the outside of the shaker becomes frosty and the mixture is well chilled.

Double strain

Strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove ice shards and any raspberry seeds or solids.

Skewer 2 fresh raspberries on a cocktail pick and rest across the rim of the glass, or drop them gently into the drink.

Express a lemon twist over the surface to release oils, then rub the twist around the rim and drop it into or onto the glass as a final aromatic garnish.

Serve immediately. Optionally, if you prefer more pronounced raspberry color, stir gently once to distribute the Crème de Framboise more evenly before serving.