Coconut Berry Frappé

• 2 ozOld Tom gin (Robin Room uses Hayman’s)
• 2 ozcoconut liqueur (or sub Coco Lopez)
• 1 1/2 ozstrained cherry syrup from black cherries (Filthy or Luxardo)
• 1 ozfresh lemon juice
• 1 ozraspberry liqueur
• 5 cupscrushed ice

Preparation

1. 1.

   Add all of the ingredients to a blender and blend for 30 seconds. Pour into glasses and grate nutmeg on top.