A flavoured whisky sour, using a homemade honey, raspberry and ginger syrup. Heat water, honey and a few crushed raspberries to a rolling boil until reduced a little. Add a generous dash of Domaine de Canton ginger liqueur.
50ml Maker's Mark
20ml lemon juice
20ml Raspberry, Honey and Ginger syrup
1/2 egg white
Shake first four ingredients hard over ice and double strain. Add drops of Peychaud's on top for extra prettiness.