2 oz Round Top Rye
½ oz Raspberry Syrup
¾ oz Lemon Juice
Add ingredients to a cocktail shaker and fill with ice. Shake until well chilled. Double Strain into an ice filled rocks glass.Garnish with raspberry on a cocktail pick.
For Raspberry Syrup: Add one cup of water and two cups of sugar to saucepan over low heat. Stir until sugar has dissolved. Add one cup raspberries and stir until the berries form a pulp (15-20 minutes). Remove from heat and chill. Keep refrigerated in an airtight container. Will keep for one month.