An Albemarle Fizz
Via Josey Packard at The Alembic
1/2 lemon, juiced
.5 oz simple syrup
2 oz gin
Muddle 10 raspberries in a Boston shaker, followed by the juice of half a lemon. Add .5 oz of simple syrup (or none if you tend towards tart), then 2 oz of your favorite gin. Shake with ice, pour into a glass and top with champagne.
Hack: use a highball if you plan to have many, use a champagne flute if you’re on the salty side.