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3 ounces dry gin
1½ ounces lime juice
1 ounce heavy cream
3 teaspoons raspberry syrup
1 tablespoon egg white
3 dashes orange flower water
1 ounce club soda (more if desired)
Raspberries for garnish
In a cocktail shaker, combine gin, lime, cream, raspberry syrup, egg white, and orange flower water with plenty of crushed ice. Shake well, and pour unstrained into a tall glass, leaving some room at the top. Top with soda and stir. Garnish, and serve with a straw. Link to recipe.
2 orange wheels (1 for garnish)
2 lemon wheels (1 for garnish)
2 teaspoons superfine sugar, or 1/2 oz simple syrup
3 ounces dry Sherry (amontillado or mazanilla)
Mint sprig and raspberries for garnish
Muddle 1 orange wheel, 1 lemon wheel, and sugar or simple syrup in a pint glass. Add Sherry and pour into a cocktail shaker filled with ice. Cover; shake vigorously until outside is frosty, about 30 seconds.
Strain into a collins or highball glass filled with crushed ice. Add more crushed ice, packing into glass and mounding above rim. Garnish with mint, raspberry, orange wheel, and lemon wheel. Drink with a straw.
