Easter is just around the corner and the Pink Bonnet is the perfect way to get in the spirit of this festive upcoming holiday - made foamy with emulsified egg white. You can use a pasteurized egg or approximately two tablespoons of egg white substitute, such as AllWhites.
Ingredients (serving size 1)
1-1/2 ounces gin
1/2 ounce simple syrup
3/4 ounce lemon juice
2 dashes of crème de framboise or
grenadine (for color)
White of a small egg
Shake all ingredients without ice to
emulsify the egg whites.
Shake all ingredients with ice and
strain into a small cocktail glass.
Top with a sliced lime or you can add fresh muddled mint leaves if