- 35ml Croft Pink port
- 20ml lemon juice
- 10ml sugar syrup
- 3 fresh raspberries
- 1 fresh mint sprig
- Ice cubes, for shaker
- Champagne or prosecco, to top up
- Put the port, lemon juice, sugar syrup and two of the raspberries in a cocktail shaker and shake well.
- Strain the mixture into a tall glass and top up with Champagne or prosecco.
- Garnish with the remaining raspberry and fresh mint and serve.