Raspberry Whisky Royal
- 45 ml (1 1/2 oz.) Canadian whisky
- 150 ml (5 oz.) red cranberry juice
- 45 ml (1 1/2 oz.) raspberry purée
- Ice cubes
- 2 raspberries
Combine the whisky and cranberry juice in a shaker ﬁlled with ice cubes.
Add the raspberry purée.
Shake vigorously for 8 to 10 seconds.
Strain into a highball glass containing a few ice cubes using an ice strainer and a sieve.
Garnish with the 2 raspberries.