1½ oz gin
¾ oz Small Hand Foods Raspberry Gum Syrup
¾ oz fresh lemon juice
½ oz dry vermouth
½ oz egg white
Add all ingredients to mixing tins and shake vigorously without adding ice. Then add ice and shake again. Strain into a chilled coupe glass. Garnish with freshly ground nutmeg.
adapted from Harry Craddock, The Savoy Cocktail Book, 1930
The nutmeg garnish is courtesy of Cocktail “Bill” Boothby, a San Francisco native and bon vivant from the early 1900s.