Pink Bonnet

  • 1 1/2 oz gin
  • 1/2 oz simple syrup
  • 3/4 oz fresh lemon juice
  • 2 dashes crème de framboise
  • White of 1 small egg

Combine the ingredients in a shaker with no ice. Shake well to emulsify egg whites. Add ice and shake again. Strain into a chilled martini glass and serve.

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