This tart take on the flip, a category of classic cocktails made with fluffy egg whites, is fruity and creamy while being dairy-free and low in sugar.
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Disclaimer: This article is not meant for individuals under the legal drinking age.
It also lets you test your skills as a mixologist. Shaking the ingredients with ice by hand—as if your life depends on it—will break up the raspberries and start foaming the egg whites. A quick whirl with the immersion blender after straining out the seeds will achieve that frothy consistency you see in craft cocktail bars. Serving it in a champagne coupe completes the effect.
| Blue Razz Cool Down Cocktail Ingredients |
½ scoop Scivation XTEND BCAA Blue Raspberry Ice
1½ oz. gin
1 tbsp walden Farms Syrup
4 each rasberries
1 tsp lemon juice
1 large egg whites
| Garnish Ingredients |
1 tsp mint leaves, chopped
3 each rasberries
| Directions |
1. Add all the ingredients except the mint and 3 raspberries to an ice-filled shaker.
2. Shake well.
3. Fine strain the contents of the shaker into another shaker.
4. Blend with an immersion blender.
5. Pour over ice into a coupe.
6. Garnish with mint and 3 raspberries.
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