Sunred 1970
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: build
- Glass: Old-fashioned glass
- Ice: Crushed ice
- Garnish: Fresh raspberry
- ABV: 15%
Ingredients
- Daffy's Small Batch Premium Gin — 2 oz (60 ml)
- Giffard Creme de Framboise Liqueur — 1 oz (30 ml)
- Lime juice (freshly squeezed) — ⅔ oz (20 ml)
- Sugar syrup — ⅓ oz (10 ml)
- Demerara / dark Muscovado / brown sugar — 2 spoon
- Pasteurised egg white — 2 oz (60 ml)
- Raspberries (fresh) — 1 fresh
How to make it
- Whip the egg white and put it in the fridge.
- Fill your glass with crushed ice and pour the gin, lime juice, sugar syrup, and Crème de Framboise.
- Stir and top with more crushed ice.
- Pour the egg white and let it go over the edge.
- Pour raw sugar and burn it with your gas burner. Garnish with fresh raspberry.
A vibrant cocktail with gin and raspberry liqueur.
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