Exclusive creations by Mr. Marc JEAN, Head Bartender of the Normandy Barrière Deauville, for Calvados GROULT
3 fresh raspberries
1 cl lime juice
1 cl pomegranate syrup (or grenade/grenadine)
4 cl Calvados Groult Réserve 3 ans d'âge
2 cl egg white (optional)
Crush 3 raspberries and mix with lime juice. Add all the other ingredients to the shaker and start with a "dry shake" (without ice, for a nice emulsion if you use the egg white). Then shake on ice and filter in a Champagne glass.
Add two raspberries on a wooden skewer for decoration.