Muddle three raspberries into a shaker and add the measures of Speyburn 10-Year-Old, Stroma, syrup, ginger wine and lemon juice.
Add ice and shake for 30 seconds.
Double strain into a tumbler over ice, allowing the froth to land on the top.
Garnish with the remainder of your raspberries and enjoy.
If you’d like to make it a little sweeter, you can add Demerara syrup at step 1.
To make your own, follow these steps:
Add 150g Demerara sugar and 75ml hot water to a saucepan.
Heat and stir until dissolved.
Pour into a sterile bottle or jar and leave to cool.