4 Anne (golden) raspberries per glass
1 cup Lillet, chilled
10 medium leaves of fresh tarragon, chopped
2 teaspoons of fresh lemon juice, or to taste
Place three raspberries in each glass. Lightly smash the berries using a fork or a spoon, then add a few ice cubes to each glass. In a cocktail shaker (or mason jar) combine the Lillett with most of the tarragon, the lemon juice, and a handful of ice. Shake vigorously, before straining an equal amount into each glass. Stir, then sprinkle with remaining fresh tarragon. Garnish with a fresh golden raspberries and single tarragon leaf if you like.
Serves 4 in tiny glasses, 2 in Champagne flutes.
– Adapted from QuitoKeeto