Beijo Sour

Select and pre-chill a cocktail coupe.

Prepare a garnish by skewering fresh raspberries.

Muddle the raspberries at the base of a shaker.

Add the cachaça, Giffard Crème de Framboise, pineapple juice, freshly squeezed lemon juice, rich sugar syrup, and saline solution.

Shake the mixture with ice until well chilled.

Fine strain the cocktail into the pre-chilled coupe glass.