Cocktail

• 1 1/2 oz of romeo's gin
• 1/2 oz of peach liquor
• 3/4 oz of raspberry and mint syrup
• 1 oz of fresh lemon juice
• 2 oz of Prosecco 
• Garnishes: Mint bouquet and raspberries

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Raspberry and mint syrup*

• 1 case (170 g) of raspberries
• 250ml water
• 250ml of sugar
• 12 mint leaves

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*For a simpler recipe, replace the raspberry and mint syrup with 2 tablespoons of raspberry jam and 5-6 mint leaves.

Raspberry and mint syrup:

• Add raspberries, water and sugar to a saucepan and bring to a boil.  
• Let simmer for 20 minutes, uncovered.
• Add mint leaves, turn off heat and let cool to room temperature.
• Remove the mint leaves and strain through a sieve, crushing the raspberry pulp with a spoon to remove the juice.
• Pour in a bottle and keep chilled.

Cocktail: 

• In a shaker filled with ice, add gin, peach liqueur, raspberry-mint syrup and lemon juice.
• Shake vigorously for 10 seconds.
• Double strain through a cocktail strainer and sieve into a chilled Highball glass filled with new ice.
• Top with Prosecco and garnish with a bunch of mint and some raspberries.