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.

Published on July 12, 2010
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