- 100ml London Dry gin
- 4 tsp grenadine (see tip, below)
- 1 large egg white
- 2 strips of pared lemon zest and 2 maraschino cherries, to garnish (optional)
Put two coupe or cocktail glasses in the fridge to chill. Pour the gin and grenadine into a cocktail shaker, then fill with ice. Shake until the outside of the shaker feels ice-cold. Strain the mixture into a jug, discarding the ice.
Tip the egg white into the shaker and pour in the gin mixture. Shake well until the egg white is frothy – you can also do this in a food processor or using a hand blender, if you like. Pour the cocktail into the prepared glasses. Skewer the cherries onto cocktail sticks, if using, then use to garnish the glasses along with the pared lemon zest, if you like.
Homemade grenadinePour 200ml pomegranate juice (100% juice, not juice drink) into a saucepan. Add 200g frozen red mixed berries, the juice of ½ lemon and 2 tbsp caster sugar. Simmer for 5-10 mins, stirring occasionally, until the fruit is soft and the liquid is slightly reduced. Strain, leave to cool and pour into a sterilised bottle. It keeps in the fridge for up to a week.