A lovely, summery little number. You start with a dry shake (ie, no ice), to whip the egg white into that uncooked-meringue-like froth you get in pro cocktails. Per serving:
3 tsp caster sugar
3 slices cucumber
1 small handful raspberries
35ml gin (portobello for preference)
15ml white vermouth (Dolin Blanc, say)
25ml lemon juice
1 egg white
Chill a martini glass. Put the sugar, cucumber and raspberries in a shaker and muddle (ie, bash). Add the gin, vermouth, lemon and egg white, and shake hard. Add a handful of ice and shake hard. Strain through a fine mesh into the glass and drink. Then make another.
