Behind bars: Raspberry Mint Crush


Get it at Caffe Buondi, Carmel


6 mint leaves

2 raspberries

.5 oz. agave syrup

1 oz. Lillet Blanc

3 oz. Chandon Rose

Combine mint, raspberries, simple syrup and Lillet Blanc in shaker and muddle. Strain into a coupe glass and top with Chandon Rose. Garnish with a mint leaf.


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