- 2-3 oz. Yes Way Rosé
- .5oz. raspberry syrup (recipe below)
- .5 oz. Chambord (raspberry liqueur)
- 1 oz gin
- Raspberries and edible flower garnishes
In a cocktail shaker, add infused syrup, Chambord, gin, rosé and ice. Shake hard for 30 seconds and strain into a coupe glass or collins glass over ice. Garnish with fruit and edible flowers.
For The Raspberry Syrup: Makes 1 cup syrup
- 1 cup raspberries
- ½ cup agave
In a small saucepan, add raspberries and agave. Stir and simmer on low, covered, lightly mashing down the raspberries to extract the juices. Strain through a fine sieve and discard the bits. Allow to cool completely. Store in an airtight container for up to 2 weeks.