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Velvet Berry


4 cl Hennessy VS
15 cl Fresh Lime Juice
15 cl Fresh Lemon Juice
20 cl of simple syrup
4 Raspberries
5 cl of Crème de mure or Crème de Cassis
1 egg white
Garnish: Basil leaf

Muddle the raspberries in a shaker tin and add all liquid ingredients and egg white. Shake without ice to activate egg white, then add ice and shake to chill. Fine strain into a cocktail Coupe and garnish with a basil leaf, Slap the leaf before adding it to the top as this will accentuate the basil scents.

This attractive drink combines the refreshing taste of raspberries with a luxurious texture from the Créme de Mure and egg white.


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