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35 ml Elephant London Dry Gin
20 ml Chambord
30 ml Raspberry & Cardamom Syrup
20 ml Egg white
20 ml Lemon juice
Method: Dry shake, then shake with ice and strain.
Garnish: Dehydrated raspberry and House of Angostura bitters.
Created by: Javier Soler Muñoz at Radisson Collection Royal Hotel, Copenhagen