Recipe courtesy of Tony Abou-Ganim, from his book, "The Modern Mixologist."
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
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.
To make fresh lemon sour, mix two parts freshly squeezed lemon juice with one part simple syrup.