Fairburn Fizz

BY RACHEL GREEN

Serves 2 – 4

Ingredients

• 50ml gin
• ½ a lime, squeezed
• 50ml fresh raspberry puree, chilled
• 100ml fresh pomegranate juice, chilled
• 2tsp sugar
• 2 Fairburn’s egg whites
• Chilled Prosecco, to serve
• Fresh raspberries and mint

Method:

Put the gin, raspberry puree, pomegranate juice, lime, sugar and egg whites into a cocktail shaker. Place the lid firmly on and shake gently to create a foamy mixture. The lime juice and sugar will help create the foam and stabilise it. Use very fresh eggs for the whites; this helps produce a better foam. Half fill some champagne flutes with Prosecco and very carefully top with the mixture from the cocktail shaker, spooning any extra foam on top. Decorate with a fresh raspberry and a sprig of mint, delicious!