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Ingredients
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Cocktail
Top & Garnish
Method
Cocktail
- 1
Muddle
In a cocktail shaker, add fresh raspberries, mint leaves, and simple syrup. Gently muddle 8–10 times to release juices and oils without shredding the mint to bitter bits.
- 2
- 3
Dry Shake
If using egg white, close the shaker and shake vigorously without ice for 10–15 seconds to emulsify and create foam.
- 4
Wet Shake
Add ice to the shaker and shake hard for 12–15 seconds until the shaker is cold to the touch and the drink is well chilled.
Top & Garnish
- 5
Strain
Fill a collins or highball glass with crushed ice. Double-strain the cocktail over the ice into the glass using a fine mesh strainer to remove raspberry seeds and mint bits.
- 6
- 7
Garnish
Thread a fresh raspberry on a pick, place a lemon wheel on the rim, and tuck a mint sprig into the drink. Clap the mint between your palms first to release aromatic oils.