The Centre of the Galaxy
Garnish with a rim sugar made with equal quantities of freeze-dried raspberry powder with fine sugar.
First make a raspberry syrup by mixing 100-125g (per cocktail) of fresh raspberries with a scant tablespoon of Demerara sugar. Add a splash of water and warm over a low heat in a small saucepan. Gently break up the mixture so that it becomes soupy and then pass through a fine sieve and then a muslin cloth to yield a clear syrup. Add more Demerara sugar to taste but you want it to be quite sour so don't overdo the sweetness.

Mix cooled raspberry syrup with the other ingredients and shake with ice until very cold - pour into a coupe glass or split into two nick and noras to share.
[['3 cl', 'Raspberry (framboise) sugar syrup'], ['4.5 cl', 'English Harbour 5 Year Old Rum'], ['2 cl', 'Dark crème de cacao liqueur']]
[['3 cl', 'raspberry syrup'], ['4.5 cl', 'english harbour 5 year old rum'], ['2 cl', 'dark crème de cacao liqueur']]