Aura

Use these specified component styles: Fine sugar (vanilla).

Muddle the raspberries with the fine vanilla sugar in a shaker until well combined.

Add the gin, tawny port, dry vermouth, absinthe, freshly squeezed lemon juice, and egg white to the shaker.

Dry shake the mixture vigorously without ice to emulsify the egg white.

Add ice to the shaker and shake again to chill the cocktail thoroughly.

Strain the cocktail into a chilled cocktail coupe.

Garnish with a couple of drops of Angostura bitters on the surface.

Adjust the sweetness by varying the amount of sugar to suit your taste preference.