This easy rhubarb and raspberry gin cocktail has the perfect balance of sweet and tangy flavours.
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Place the raspberries in a small bowl. Use the end of a rolling pin to crush. Strain through a fine sieve into a small bowl, pressing out as much juice as possible. Discard solids.
Place the raspberry, gin, sugar syrup, orange juice, egg white^, if using, and ice in a cocktail shaker and shake for 1 min or until the mixture is chilled.
Strain the mixture into serving glasses. Serve immediately with the raspberry skewers.
*You’ll need to make a batch of our Rhubarb Sugar Syrup to add to this cocktail.
^This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.