- 50ml Penderyn Madeira Buy now
- 10ml Maraschino
- 2 raspberries
- 15ml lemon juice
- white of 1 egg
- 20ml apple juice
Shake all ingredients together over ice. Pour into a rocks glass unstrained. Top up with ice and garnish with a lemon wedge and a raspberry.
Another cocktail from Nigel Owen Head Barman at Sosho.