- 2 ounces Eagle Rare 10 yr Bourbon
- 7 fresh raspberries
- 1 ounce freshly-squeezed lemon juice
- 3/4 ounce vanilla syrup
- 1 ounce pasteurized egg whites
- 1 fresh mint leaf, for garnish
Muddle the bourbon together with 6 of the raspberries in the bottom of a double old-fashioned glass. Add the lemon juice, vanilla syrup, and egg whites, top with an inverted cocktail shaker, and shake to blend. Add crushed ice to the glass and garnish with the remaining raspberry and the mint leaf.