Separate egg white from shell and set aside for recipe. *Note should be at room temperature.

Squeeze and strain lemon juice through fine mesh strainer and set aside correct measurement for the recipe.

Decide whether to use simple syrup or raspberry syrup, if simple then skip the directions that show how to make the raspberry version.

In large tin half of shaker add all ingredients (in not using raspberry syrup add fresh 6 raspberries also) , add ice and shake vigorously for 10 seconds.

Strainer with hawthorne strainer into small tin half and discard the ice. Return contents to large tin half.

Shake again for 20 seconds and strain with hawthorne and fine mesh strainer into coupe glass.

Garnish drink with either crushed dehydrated berries or fresh berries using a cocktail pick.

*to make the raspberry syrup in place of simple syrup, Combine a pint of fresh raspberries with 1 1/2 cup cane sugar and 1 cup of water into a saucepan.

Using a potato masher crush berries and with spoon incorporate all together and bring to a boil.

Allow syrup to fully cool and strain into an airtight container using fine mesh strainer. Can be stored up to a month in a refrigerator.