35ml Whiskey
15ml Creme de Abricot
10ml Fresh Lemon Juice
5ml Sugar Syrup
6 Fresh Raspberries

Muddle the Raspberries and Syrup in one half of a cocktail shaker, though not too hard as you do not want to burst the seeds of the berries (this adds a bitterness to the drink); Add the remaining ingredients along with plenty of ice cubes; Shake and then fine-strain, through a tea-strainer, into a chilled cocktail glass
Garnish with a lemon twist.