2 oz Round Top Rye Whiskey
¾ oz Raspberry Syrup* (see note)
¾ oz Lemon Juice
1. Combine all ingredients in a cocktail shaker.
2. Add ice and shake until chilled.
3. Strain into an ice filled rocks glass.
4. Garnish with a skewered raspberry on a cocktail pick.
Combine water and sugar in a saucepan over low heat. Stir until the sugar has dissolved. Add the raspberries and stir until the berries have formed a pulp (15-20 minutes). Remove from heat and chill. Strain into an airtight container. Syrup will keep for 3-4 weeks.