2 oz Gin 375
3/4 oz raspberry & green alder syrup
3/4 oz lemon juice
1 egg white

Combine all ingredients together in a shaker without ice. Shake well then add ice and shake vigorously once more. Filter in a glass previously filled with ice.

Garnish with fresh local raspberries.

Syrup: Combine 500g of sugar with 500ml of water in a pot over medium to low heat. Stir until sugar has dissolved and add half a pint of raspberries along with 6g of green alder catkins (or green peppercorns). Let simmer for 30-45 minutes. Remove raspberries and green alder. Let cool and filter. Store syrup in an airtight container for up to 1 month in your fridge.