This refreshing concoction from Jasper's Corner Tap in San Francisco gets a kick from ginger syrup.
- One 750 mL bottle of George Dickel Rye
- 13 oz. Lemon Juice
- 7 oz. ginger syrup
- 25 teaspoon simple syrup
- 25 oz. sparking water
- Mint leaves
- Muddle the raspberries and mint.
- Add the rest of the ingredients, shake with ice and double-strain when poured into to a glass.
- Garnish with raspberries or citrus wheel and mint leaves.