Ingredients:

  • 2 oz Premium Dry Gin
  • 1/2 oz Simple Syrup (1:1 ratio)
  • 1/2 oz Chambord Liqueur
  • 1 oz Freshly squeezed lemon juice
  • 6 Fresh raspberries
  • 1 oz Club Soda
  • 1 Fresh lemon wheel
  • 1 sprig Fresh mint

Instructions:

  1. Chill the glassware. Place your coupe or Collins glass in the freezer. Note: This keeps the drink cold much longer after the soda is added.
  2. Muddle the fruit. Drop 6 raspberries into the shaker and add 1/2 oz simple syrup. Muddle until berries are completely broken down.
  3. Add the citrus. Pour in 1 oz fresh lemon juice. Note: Adding acid now helps stabilize the fruit color.
  4. Measure the spirits. Add 2 oz gin and 1/2 oz Chambord Liqueur to the shaker.
  5. Ice it down. Fill the shaker 3/4 full with large, solid ice cubes. Avoid using crushed ice here to prevent over dilution.
  6. Shake vigorously. Seal the shaker and shake for 12 seconds until the outside feels frosty and painful to touch.
  7. Double strain. Hold a fine mesh strainer over your chilled glass and pour the cocktail through it. Note: This ensures a silky smooth texture.
  8. Top with bubbles. Gently pour 1 oz club soda over the top. Watch the beautiful pink foam rise.
  9. Garnish for aroma. Smack the mint sprig, tuck it next to the lemon wheel, and serve immediately.