From Mixologist Christian Suzuki
- 3 fresh, ripe raspberries
- 2 oz Agrumato-Method Yuzu Citrus Olive Oil-Washed Gin*
- 0.5 oz dry vermouth
- 0.5 oz simple syrup**
- 0.5 oz fresh lemon juice
- 1 egg white
*Agrumato-Method Yuzu Citrus Olive Oil-Washed Gin
- 2.5 oz Agrumato-Method Yuzu Citrus Olive Oil
- 1 liter gin, original bottle reserved
- 1 cup granulated sugar
- 1 cup water
Muddle the raspberries in a shaking tin, then add all other ingredients. “Dry shake” (shake without ice) for 20-30 seconds, add ice to tin, shake for another 20-30 seconds. Double strain into a chilled coupe glass. (To double strain, pour the liquid out of your shaking tin using a regular cocktail strainer [or lid] through a fine mesh strainer that you're holding directly above your cocktail glass.) Garnish with 3 drops of Agrumato-Method Yuzu Citrus Olive Oil.
*Agrumato-Method Yuzu Citrus Olive Oil-Washed Gin:
Combine the Agrumato-Method Yuzu Citrus Olive Oil and gin in a large container. Freeze for 24 hours. Pour the oil and gin mixture through a fine mesh strainer fitted with a coffee filter to filter out the oil. Repeat as necessary until the gin is free of oil, then store in the original bottle.
Variation: If you’d like to try this technique for infusing an olive oil’s fresh flavor into alcohol (fat-washing), but in a smaller quantity, we recommend combining 0.5 oz olive oil with 8 oz of alcohol and following the instructions above. Learn more about the science of fat-washing cocktails.
In a saucepan, combine and heat until sugar dissolves. Allow to cool, then store in the fridge for up to a month. (Can be made in any quantity, following a 1:1 ratio.)
Variation: Raspberry Simple Syrup Follow instructions above to make 1 cup Simple Syrup, then combine with 1 cup raspberries in a blender. Strain, then store in the fridge for up to 1 week.