INGREDIENTS:
- 2 ounces Unfiltered Gin 22 {or Dry Gin 7}
- 1/2 ounce Niagara Grenadine
- 1/2 ounce fresh lemon juice
- 1 egg white, or 1 ounce aquafaba
- 3 dashes Dillon’s Rhubarb Bitters
- Dehydrated raspberries, for garnish
COCKTAIL PREPARATION:
1. Add all ingredients to a shaker tin and dry shake for 15 seconds. Add ice and shake again for 5-10 seconds.
2. Double strain the cocktail into a chilled coupe glass.
3. Garnish with dehydrated raspberries and enjoy!
