negroni club

1 1/2 oz Gin (Bombay Dry)
3/4 oz Lemon Juice
1/2 oz Sweet Vermouth (Noilly Prat)
1/2 oz Campari
1/2 oz Raspberry Syrup
1 dash Peychaud's Bitters
1 Egg White

Shake once without ice and once with ice, and strain into a cocktail coupe. Perhaps a few drops of Peychaud's Bitters swirled into the egg white froth would be a decent garnish here.
In continuing on with Negroni Week, I recalled how well Campari and raspberry syrup recently worked in the Frank Hinton and previously in drinks like the Turn Signal. Therefore, I decided to mashup the Negroni with the Clover Club and used the recipe from Green Street that included Peychaud's the mix. Once assembled, the Negroni Club presented a raspberry, orange, and pine aroma. Next, lemon, orange, and berry notes on the sip shuffled toward gin, bitter orange, and anise on the swallow