3 cl Campari,
3 cl Cinzano 1757 Vermouth Rosso,
10 ml Crème de framboise,
5 cl dry Prosecco,
a dash of Orange bitter.
Muddle the Raspberries in a cocktail shaker and then add the Campari, the Cinzano 1757, the Crème de framboise and the dash of Orange bitter, shake it well with ice cubes and fine strain into a pre chilled coupe glass with one ice sphere. Add dry Prosecco over the cocktail and stir with a bar spoon. Zest with an orange peel.