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 green above.
Review:
Reminiscent of a Raspberry Cosmopolitan, only drier and stronger.
History:
Created in 2002 by Tony Conigliaro at Isola, London, England.
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