Garnish:
Raspberries
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 4 fresh | Raspberries |
| 2 fl oz | Rutte Dry Gin |
| 1⁄2 fl oz | Triple sec liqueur (40%) |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Reminiscent of a Raspberry Cosmopolitan, only drier and stronger.
About:
Created in 2002 by Tony Conigliaro at Isola, London, England.
