Method:Crush the raspberries and sugar in a Boston mixing glass with a muddler.
Add the egg white and the fresh lemon juice.
Next add the Benedictine and the orange blossom water and lastly the cream.
Add ice to the fill the glass, cap with a Boston shaker and shaker hard for 15 seconds.
Fine strain the drink in to a chilled 12oz straight hi ball glass which has been filled with the 50ml of cold soda water without any ice ensuring all the frothy egg white passes through without the seeds from the raspberries.