Add all of your ingredients into a shake and shake for 10 seconds. Strain through a fine strainer into a chilled coupette glass.
*To make the raspberry syrup, add 100g sugar, 100g raspberries and 100g water to a pot, bring to the boil and take off the heat. Place a lid on the pot and allow the syrup to cool. Filter through a fine mesh sieve or strainer and bottle for up to 1 week in the fridge.