60 ml gin
30 ml cream
30 ml lime juice
22 ml raspberry syrup
2 or 3 dashes orange flower water
1 egg white
90 ml sparkling water
Tropical flower to garnish
Combine all ingredients, except sparkling water, in a cocktail shaker. Dry shake to fluff up, then add ice and shake until chilled.
Double strain into a Collins glass and top with sparkling water. Add fresh ice and garnish with a tropical flower.
Credits: This is an edited extract from Around the World in 80 Cocktails by Chad Parkhill with illustrations by Alice Oehr, published by Hardie Grant Books $29.99 and is available in stores nationally.
Photo Credits: Illustrator: © Alice Oehr.