If you prefer an extra gin aroma, chill a coupe or martini glass briefly in the freezer. Add 0.25 oz dry gin, swirl to coat the inside, then discard excess.

Place 6 fresh raspberries into a cocktail shaker. Add 0.5 oz simple syrup and 0.75 oz fresh lemon juice.

Muddle the raspberries gently but thoroughly with a muddler or the back of a spoon to release juices and break down seeds. Aim for a pulpy but not completely liquefied mixture.

Shake & Strain

Add 2 oz Whitley Neill Raspberry Gin to the shaker with the muddled raspberries.

Fill the shaker about two-thirds full with ice, cap it, and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted.

Double-strain the cocktail into the chilled coupe or a rocks glass filled with fresh ice using a fine mesh strainer over the cocktail strainer to remove seeds and pulp. For a smoother texture, strain twice.

Finish & Serve

If you prefer a longer, lighter serve, top the strained cocktail with 1.5 oz sparkling water or soda and gently stir once to combine.

Garnish with a fresh raspberry threaded onto a pick, a lemon wheel or twist, and an optional mint sprig. Serve immediately.