December 29, 2016 – The Republic Steakhouse
1 1/2 oz. cream
1/4 oz. raspberry syrup
1 barspoon powdered sugar
1 1/2 oz. gin
Shake well with ice in a shaker. Strain into a cocktail glass.
Chambord raspberry liqueur, Tanqueray gin. This is a weird little drink. I don’t know if I like it or not (“Oh… I’ll drink it, though”). The gin has a big juniper punch and I think that’s what is throwing me off. Maybe a less piney gin, like Austin Reserve or good ol’ Bombay would have worked better.