Raspberree’s Knees

  • Bartender
    Steven Nichols
  • Instagram
    snichols0224
  • Bar
    Mathews Food & Drink
  • Location
    Jersey City, New Jersey, USA

Ingredients

  • 60ml Brockmans Gin
  • 30ml Honey syrup
  • 30ml Lemon juice
  • 6 units Muddled raspberries
  • 6 units Muddled mint leaves
  • 30ml Prosecco

Method

  1. Muddle mint leaves and raspberries
  2. Add 60 cL Brockmans Gin, lemon juice and honey syrup
  3. Shake with ice and double strain into glass
  4. Pack to top with crushed ice
  5. Top with Prosecco
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