kelly magyarics

washington, d.c.-based wine, spirits, travel & lifestyle writer / wine educator


Have raspberry syrup, will mix

I've been reading a lot of mixology books lately (Imbibe, The Joy of Mixology, The Craft of the Cocktail), and one ingredient that's present in a lot of classic recipes is raspberry syrup. While it's definitely best to make it fresh by using macerated raspberries, sugar and water, in a pinch the commercial brands can be fine, too (try to look for one that's labeled "natural"--Smucker's makes one.)

I grabbed a bottle the other day while at the supermarket, and I immediately went to my cocktail books to find a drink to use it in. I'm working on an article right now about flips, which reminded me of the fizz--a related drink that uses just the egg white. I found this recipe and whipped it up last night:

Chanticleer Cocktail
Makes 1 cocktail

2 oz gin
1 oz fresh lemon juice
1 tbsp raspberry syrup
1 egg white

Add all ingredients to cocktail shaker 3/4 filled with ice. Shake vigorously for 30 seconds or more to whip up the egg white. Pour into a rocks glass half filled with cracked ice.

I used North Shore Distillery's Gin Number 6, an interesting choice because the aromatics to me hinted of savory/sweet fall spices like cardamom. It made a drink that definitely had an "old school" taste to me. I used 1 egg white for 2 cocktails, which was more than enough. And I cracked ice by wrapping some in a clean kitchen towel and whacking it on my concrete garage floor. :-)

My husband and I gave the Chanticleer two thumbs up. Though next time we'll try a more citrus-y gin, which I'm sure will yield a completely different drink.