130g Fresh Scottish Raspberries
Juice ½ Lemon
120ml Sparkling Elderflower Water
2 Rosemary sprigs
Mash 125g raspberries and lemon juice together – then put through a sieve to remove the seeds.
Mix the gin and raspberry purée together and divide between 2 coupe glasses.
Top up with the elderflower water and add the rosemary sprigs.
Add the remaining raspberries and serve.
For a longer drink serve in a tall glass with ice cubes.