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Sunred 1970

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A raspberry gin sour served over crushed ice, with a soft egg white cap and a crust of burnt sugar on top. Tart lime and berry liqueur sit under a sweet, caramelised surface.

Method
Shaken
Glass
rocks
Difficulty
Hard
Flavor Profile
Creamy
Fruity
Refreshing
Sour
Sweet

Ingredients

Servings:
1
Your bar: 0/7
Egg White
6 cl
Simple Syrup
1 cl
Raspberries
1
Demerara / Dark Muscovado / Brown Sugar
2 spoon
Gin
6 cl
Lime Juice
2 cl
Giffard Creme De Framboise
3 cl
🌾 Gluten-free🥚 Contains egg

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Instructions

  1. Whisk the egg white until loose and frothy, then keep it in the fridge while you build the rest.
  2. Fill the glass with crushed ice. Add the gin, lime juice, simple syrup and Giffard Crème de framboise.
  3. Stir briefly and top with more crushed ice. If you prefer, shake these ingredients with ice and strain over the crushed ice instead.
  4. Pour the chilled egg white over the ice so it spills over the rim.
  5. Sprinkle the demerara / dark muscovado / brown sugar over the egg white and caramelise it with a gas torch.
  6. Place the fresh raspberry on top.

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