Gently muddle the raspberries in the shaker until broken down but not completely puréed (about 6–8 light presses). This releases color and aroma without too much seed.

Combine and shake

Add vodka (2 oz), elderflower liqueur (0.5 oz), cranberry juice (2 oz), fresh lime juice (0.5 oz), and simple syrup (0.25 oz) into the shaker. Add ice (about 6 oz or fill shaker 2/3 full). Secure lid and shake vigorously for 10–12 seconds, until well-chilled and slightly frothy.

Strain and top with bubbles

Double-strain the mixture into a chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove seeds and pulp. Top with sparkling rosé or prosecco (1.5 oz) poured gently to preserve effervescence.

Garnish & Serve

Skewer the reserved raspberry on a small cocktail pick and rest it on the rim or float it in the glass. Add a lime wheel to the rim. If using an edible rose petal, float it carefully on top of the cocktail for an elegant finish.

Serve immediately while sparkling wine is lively. Provide a small napkin or coaster; one cocktail per serving.