Ingredients
- 3-4 raspberries, plus more for garnish
- 1 oz Land + Local Elderflower Mint Syrup
- 1 oz gin - 3 oz Domaine Carneros Brut Rosé, chilled
- Mint and edible flowers, for garnish
Directions
- In a cocktail shaker, muddle raspberries and elderflower mint syrup until broken down.
- Add gin and ice. Shake vigorously until chilled.
- Strain into a coupe glass and top with Brut Rosé.
- If desired, garnish with raspberries, mint and edible flowers.



