Very Venice Bar • Las Vegas Noted mixologist Francesco Lafranconi puts an Italian spin on this pre-Prohibition cocktail by topping it with prosecco. Plus: Ultimate Cocktail Guide
How to Make It
Step
In a cocktail shaker, muddle the raspberries with the sugar. Fill with ice, add the gin, lemon juice, schnapps and egg white, if using, and shake well. Add the prosecco, then strain into a chilled flute and garnish with the grated lemon zest.
