Adapted from a recipe by Sean Bigley, bartender at the Fontana Bar, Bellagio Hotel and Casino, Las Vegas
- 3 fresh raspberries
- 1/2 ounce Marie Brizard Cassis de Bordeaux
- 1-1/2 ounces Belvedere Pomara vodka
- 1-1/2 ounces fresh orange juice
- 2/3 ounce fresh lemon juice
- 1/3 ounce simple syrup
In a mixing glass, muddle fresh raspberries with Cassis de Bordeaux. Add ice and the remaining ingredients, and shake for approximately 15 seconds. Strain into a chilled cocktail glass.