A fruity cocktail-making lesson from Lloyd’s Lounge
Whether you’re staying in with your housemates, or still trying to get that Friday night feeling even though you’ve been in the house all week, this simple-to-make cocktail will be a winner.
On Lloyd’s Lounge’s spring cocktail menu, is this soft pink-colour, frothy gem. The restaurant’s founder, Lloyd Gardner, shares the recipe.
The Raspberry Fizz
15ml lemon juice
10ml sugar syrup
1 egg white (If you don’t want to use egg whites at home, replace with some honey, 25ml, and don’t use any sugar syrup).
- Crack an egg and separate the yolk and put only the egg white in the cocktail shaker. Add the gin, lemon juice, sugar syrup and three raspberries. You’re going to dry-shake it now (without ice), 20 times. This emulsifies the egg and is the secret to getting that froth.
- Add ice to the shaker and shake again. Strain it into a coupe glass using a fine strainer.
- Top up with Prosecco.
- Garnish with fresh raspberries threaded onto a bamboo skewer.
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