50ml Warner Edwards Rhubarb Gin
20ml lemon juice
1 tbsp Teisseire Grenadine Le Sirop
1 medium egg white
Cooks’ Ingredients Raspberry Dust
Place the gin, lemon juice, grenadine syrup and egg white into a cocktail shaker and dry shake (without ice) to emulsify.
Fill the shaker half full with ice and shake again, until the shaker is cold to the touch. Strain into a cocktail glass, then sprinkle over a little raspberry dust using the Valentines stencil, if wished, to finish.
Recipe courtesy of Waitrose: www.waitrose.com