romeo's gin

Le nez dans les bulles

Impress the Gallery



  • 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

Raspberry and mint syrup*

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

*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.



  • 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.

You will need

  • Highball glass
  • Shaker
  • Cocktail sieve
  • Cocktail strainer
  • Ice
  • Reusable straw
  • Small saucepan

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