This is a community recipe contributed by Patrick Orr.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 25 ml | Grey Goose La Vanille |
| 15 ml | Chambord liqueur |
| 10 ml | Giffard Crème de Pêche de Vigne liqueur |
| 10 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 25 ml | Egg white |
| 2 unit | Raspberries |
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