4 cl Franka Nordic Aperitif

2 cl Raspberry Syrup

2 cl Cold Coffee


Choose a suitable glass and fill it with ice.

Measure the ingredients either directly into the glass or into a measuring cup. (The latter is especially recommended if you are going to make more than one drink)

Stir until the drink is cold.

Strain and/or finish by squeezing the oil from an orange zest over the drink.



Raspberry Syrup

The raspberry syrup is best made the day before, as it will be absolutely best if it is allowed to both defrost and melt at the same time, without added heat. Once ready, store the syrup in an airtight container in the refrigerator for up to 1 week.

3 dl sugar
125 gr frozen raspberries
1.5 dl of water

Combine sugar and raspberries in a bowl.

Let the berries defrost and then mash the raspberries in the sugar with, for example, a balloon whisk and stir until you get a thick syrup.
Add water and stir until the sugar has completely dissolved. (It should not be heated)
Strain off the raspberry seeds and pour the now finished syrup into a clean bottle and store in the refrigerator.