
From Imbibe Magazine·View original →
Add ingredients to an ice-filled shaker, shaker and strain into a coupe. Garnish.
Raspberry SyrupCombine 1 quart of raspberries and 3 cups water in a saucepan, bring to boil for about 8 minutes. Allow to cool for about 10 minutes, then strain through a chinois. Combine the raspberry water with equal parts superfine sugar by weight and stir until the sugar dissolves. Transfer to a clean container, label, and refrigerate for up to 2 weeks.