The In-crowd Recipe

Prepare raspberry purée (if not using store-bought)

Place 3/4 cup fresh or frozen raspberries in a blender with a teaspoon of simple syrup (from the listed amount) and blend until smooth. Strain through a fine mesh strainer into a small bowl to remove seeds, pressing with the back of a spoon. Measure 0.75 oz for the cocktail; reserve any extra for another use.

Dry shake (emulsify egg white)

Add the pisco, Tanqueray No.10, raspberry purée, bergamot liqueur, fresh lemon juice, yuzu bitters, simple syrup, and the egg white into a cocktail shaker. Do not add ice yet. Firmly seal and dry shake for 15–20 seconds until the mixture becomes frothy and slightly thickened. This step creates a silky foam from the egg white.

Wet shake (chill and aerate)

Open the shaker, add a large handful of ice, reseal and shake vigorously for 12–15 seconds until the shaker is cold to the touch (chill and dilute to appropriate level).

Double strain into glass

Place a fine mesh strainer over a chilled coupe or Nick & Nora glass and strain the cocktail into the glass to remove ice shards and any raspberry solids. This yields a smooth, frothy surface.

Gently place two fresh raspberries on top of the foam near the center. Use a small paring knife or microplane to zest a scant 1/4 tsp of lemon or bergamot over the foam for aromatic oils. Add one small microherb or mint sprig alongside the raspberries if desired.

Optionally, add one tiny extra dash of yuzu bitters on the foam as a decorative aroma dot. Serve immediately. Estimated visual: a pale pink cocktail with a white, silky foam crowned by raspberries and a bright citrus perfume.