Raspberry Gin Fizz

Recipe courtesy of Tony Abou-Ganim, from his book, "The Modern Mixologist."

  • Servings: 1
Raspberry Gin Fizz

Photography: Diane Fields

Source: Martha Stewart Living, February 2013


  • 1 1/2 ounces (45 ml) Bombay Sapphire gin
  • 1/2 ounce (15 ml) Bonny Doon Framboise
  • 2 ounces (60 ml) fresh lemon sour
  • 1 teaspoon (5 ml) egg white
  • 4 to 5 red raspberries
  • Chilled seltzer water


  1. In a mixing glass, muddle red raspberries and framboise. Add Bombay Sapphire, egg white, and fresh lemon sour; shake with ice until well blended. Double strain into a Fizz glass and spritz with chilled seltzer water.

Cook's Notes

To make fresh lemon sour, mix two parts freshly squeezed lemon juice with one part simple syrup.


Be the first to comment!