Garnish:
Edible flower or dried rose petals
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Cognac VSOP |
| 1 fl oz | Black raspberry liqueur |
| 2⁄3 fl oz | Freshly squeezed lemon juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1⁄6 fl oz | Rose water |
| 1⁄2 fl oz | Pasteurised egg white |
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Comment:
Berry richness fortified with cognac and balanced with lemon juice. A dash of sugar adds richness while egg white smooths.
