Add the simple syrup and raspberries to a cocktail shaker and muddle, followed by the lemon juice, dry vermouth, gin and egg white. Dry shake without ice. Strain into a chilled glass and garnish with fresh raspberries.
Fok Hing Gin (45ml)
Freshly Squeezed Lemon Juice (22ml)
Dry Vermouth (7.5ml)
Raspberries (a handful)
Simple Syrup (22ml)