- 50ml BLOOM Raspberry & Rose Gin
- 15ml Lemon Juice
- 50ml Cranberry Juice
- 50ml Chilled Earl Grey Tea
- 20ml Sugar Syrup*
- Punnet of Raspberries
- Add 3 raspberries into shaker and muddle.
- Add all other ingredients into the shaker and add ice.
- Shake and strain into highball with ice.
- Garnish with a lemon wheel and raspberries.
*For sugar syrup, stir 2 parts caster sugar with 1-part hot water until dissolved, store in the fridge and use within 3 days.