• Chef Marshall

Raspberry Beret (Bar Chef)


1.5 oz. Gin

1 oz. Raspberry Rose Shrub

.5 oz. Lemon Juice

.5 oz. Lime Juice

1 oz. Heavy Cream

1 Egg White

2 oz. Freshly opened Sparkling Wine

1 small pinch of nutmeg


Combine Gin, Shrub, Juices, Cream & Egg White in a cocktail shaker, add ice & shake vigorously for one minute or until most of the ice has broken down. Strain ingredients into the empty portion of the strainer & discard the ice. Enclose the shaker & continue to shake for 2 minutes. Double strain into a Collins glass, neat (no ice). Slowly add the wine so that a head of foam rises. Garnish with a pinch of nutmeg.

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