As author puts it 'Beer cocktails and pink drinks, who says they're mutually exclusive?'
1 egg white
2 oz. (60 ml) gin, preferably Small’s
3/4 oz. fresh lime juice
3/4 oz. Kriek Syrup, see recipe below
Raspberries, for garnish
Combine the ingredients in a shaker and shake without ice to aerate the egg white.
Add ice and shake again. Strain the drink into a chilled cocktail glass and garnish with the raspberries. Serves 1
1 cup (240 ml) Kriek Lambic Reduction, see page 104
1 cup (200 g) sugar
Combine the kriek reduction and sugar in a pot and heat, stirring, until the sugar has dissolved. Store the syrup in a sealed bottle in the refrigerator. It will keep for several weeks. Makes about 1 3/4 cups (420 ml)
(* Recipe reproduced with permission from 'Cocktails on Tap' by Jacob Grier - Stewart, Tabori and Chang, March 2015- Photographs: David L. Reamer)