Big in Japan from Fandi Mata

Name: Big in Japan from Fandi Mata
Ingredients: 3/4 oz gin; 3/4 oz Pimm's; 1/2 oz Italicus liqueur; 3/4 oz homemade raspberry elixir; 1/2 oz fresh lemon juice; 1 egg white (pasteurized if you like) or 3/4 to 1 oz. aquafaba; ________________________; Raspberry Elixir; 30 oz whole organic raspberries; 30 oz honey syrup (1:1); 3 slices of ginger; 4 sage leaves

From Imbibe Magazine·View original →

coupe

Ingredients

3/4 ozgin
3/4 ozPimm's
1/2 ozItalicus liqueur
3/4 ozhomemade raspberry elixir
1/2 ozfresh lemon juice
1egg white (pasteurized if you like) or 3/4 to 1 oz. aquafaba
________________________
Raspberry Elixir
30 ozwhole organic raspberries
30 ozhoney syrup (1:1)
3 slicesof ginger
4sage leaves

Preparation

1.
Add all of the ingredients to a shaker and dry shake for about 10 seconds. Add ice and shake vigorously for 8 to 10 seconds. Strain into a coupe and garnish.
2.
Raspberry ElixirPut all of the ingredients into a blender and blend to make a purée. Add the sage leaves and let the mixture sit overnight to soak up the flavors. Fine strain into a sealable container. Will keep in the refrigerator for about 6 days.