

Pour all ingredients except the ginger ale over ice in a highball glass. Stir a few times and top with ginger ale. Garnish with a fresh raspberry (optional). RASPBERRY SYRUP *1 liter of water * kg sugar - 250g frozen raspberries Combine sugar and water in a saucepan and bring to a boil while stirring. Once the sugar has fully dissolved, remove from heat and pour over the frozen raspberries while the syrup is still hot. Let sit at room temperature for at least 1 hour (preferably longer). Strain into a sealable bottle and refrigerate. Keeps for about 7 days in refrigerator.
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