Wednesday, August 3, 2016


This is an intriguing egg white and gin flip sort of drink. At first the recipe reminded me of the Belmont, with gin, raspberry syrup and half-and-half. But it really takes on a different character when served neat on an Old Fashioned glass and made with the thickness of egg white.

For this recipe, I chose to go with store-bought raspberry syrup for convenience. And this was fine, though homemade had a richer color and flavor. I also chose to use Tanqueray Rangpur, the gin with the strong flavor or rangpur limes. I think of it as the South Asian counterpart to Bombay Sapphire's East. Chanticleer is a good drink for after dinner or for the holiday season, but it is light and bright enough to enjoy in the summer as well.
  • 2 oz. dry gin (Tanqueray Rangpur used)
  • 1 egg white
  • 1 tbsp. raspberry syrup
  • 1 oz. lemon juice
Combine all ingredients in a shaker and shake until egg white becomes frothy. Add ice and shake again until chilled. Strain into an Old Fashioned glass.

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