Recipe created by Mike Norbury of Veneto Kitchen + Bar in Victoria.
• 2 oz Lumette!
• 0.75 oz fresh-squeezed lemon juice
• 1 Tbsp raspberry jam
• 1 oz egg white
Place all ingredients in a cocktail shaker without ice and vigorously dry shake. Add ice and shake again until chilled. Strain into a chilled coupe. Serves 1.