Today’s FROLIC is inspired by the beautifully warm weather we are having today in Chicago
Combine these ingredients in a shaker:
1 1/2 oz. Rehorst gin
1/3 oz. fresh raspberry syrup
1/4 oz. fresh lemon juice
1/4 oz. simple syrup
Muddle to crush the blackberries and combine the flavors. Add ice. Cover and shake; double-strain into a Champagne flute. Top with Prosecco and garnish with a lemon twist.