Pink French 75 Cocktail

Directions

1. Pre-chill champagne flute by adding ice
   

2. Peel lemon skin for garish
   

3. Add 15ml fresh lemon juice into shaker
   

4. Add 10ml simple sugar syrup
   

5. Add 25ml Roobee Rhubarb Gin
   

6. Add 1 dash of bergamot bitters
   

7. Add 2 fresh raspberries. Gently mix
   

8. Add ice to shaker
   

9. Shake 3-4 times. This cocktail does not require a lot of shaking
   

10. Discard ice from champagne flute 
    

11. Pour mixture through double strain into pre-chilled champagne flute

12. To finish off cocktail, top off generously with Prosecco
    

13. Slice lemon peel and add to brim of glass