Ingredients:

  • 2 oz premium vodka
  • 0.5 oz elderflower liqueur
  • 9 fresh red raspberries
  • 0.75 oz fresh lemon juice
  • 0.5 oz raw honey syrup (1:1 honey and water)
  • 3 fresh raspberries for garnish
  • 1 sprig fresh mint

Instructions:

  1. Prepare the honey syrup. Mix equal parts honey and warm water in a small bowl until fully dissolved. Note: This prevents the honey from seizing up and turning into a hard lump when it hits the ice.
  2. Chill your glass. Place your coupe or martini glass in the freezer for at least 5 minutes.
  3. Place the 9 fresh red raspberries into the bottom of your shaker. Note: Press firmly but don't pulverize them into a complete paste; you want to release the juice, not the bitter seed oils.
  4. Pour in the 0.5 oz raw honey syrup over the muddled berries.
  5. Squeeze 0.75 oz fresh lemon juice into the shaker. Keep it fresh; bottled juice lacks the bright enzymes we need.
  6. Add the 2 oz premium vodka and the 0.5 oz elderflower liqueur.
  7. Fill the shaker with 1 cup of large, solid ice cubes. Use large cubes to minimize dilution while maximizing the chill.
  8. Seal the shaker and shake for 15 seconds until the outside of the tin is painfully cold and frosted.
  9. Pour the cocktail through the shaker's built in strainer AND a fine mesh tea strainer into your chilled glass. Note: This catches all those tiny berry fragments and mint bits.
  10. Thread 3 fresh raspberries onto a pick and slap the mint sprig against your hand to release the oils before placing it on top.