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Raspberry Gin Fizz


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

  • Servings: 1

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.

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