Cocktail Directions

1. Combine all ingredients in a blender with 1 cup of crushed ice.

2. Blend on high until smooth, about 10-15 seconds.

3. Pour into a chilled glass and garnish with a lemon wheel, raspberry, and mint sprig.

Syrup Directions

1. Combine raspberries, ginger, sugar, and water in a saucepan over medium heat.

2. Simmer for 15–20 minutes, stirring occasionally and gently mashing the raspberries.

3. Strain through a fine mesh sieve to remove solids.

4. Cool the syrup, then store in a sealed container in the fridge for up to 2 weeks.