"Girly looking," said Adolfo Calderon of Public House when asked to describe his cocktail. Challenged with egg white by his fellow bartender, Monica Dim, he whipped up a drink inspired by the fairy tale. The simple syrup and lemon work to mask the taste of the "poison"; the berries provide a pink tinge and a blood red accent.
Next up is Eric Chaleff of Rodan, working with falernum, a spicy ginger-based syrup used in tropical drinks.
(Recipe below slideshow.)
Slideshow Step-by-step instructions for making Adolfo Calderon's frothy gin cocktail, the Snow White12 slides
The Snow White
2 oz Bombay Dry Gin
1 oz lemon juice
1 oz simple syrup
4-5 fresh raspberries
Break an egg and drain the white into a mixing glass. Add the gin, simple syrup, three or four fresh raspberries, and freshly squeezed lemon juice. Cap and shake for at least ten seconds, then strain into a martini glass. Garnish with a single raspberry.