Contemporary Austrian cuisine is the name of the game at New York City's Freud, a new outfit from Edi & The Wolf chef Eduard Frauneder, with seasonal cocktails by his sister bar, The Third Man. Here, don't be surprised to find plates of wiener schnitzel and spätzle, alongside turmeric, Thai basil, and walnut-spiked libations. Though it's not yet raspberry season, cheat the system with some berry jam, and get ready for spring via this super simple sipper.
1 1/2 ounces gin
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
1 teaspoon of raspberry preserve, jam, or purée
2-3 basil leaves
1 egg white
Combine all ingredients in a shaker and dry shake with no ice. Add ice and shake again. Double strain and serve in a coupe glass. Garnish with basil and raspberry.