Created by Jeff Savage, head bartender at the Fairmont Pacific Rim, this cocktail captures all the berry bright, delicately floral flavours of summer. Note that you will need an electronic scale to measure the ingredients for the sherbet.

• 1.5 oz raspberry-infused pisco (see note)
• 0.5 oz Aperol
• 1 oz lemon juice
• 0.5 oz Grapefruit and Rose Sherbet (see recipe below)

Combine all ingredients in a shaker tin and shake with ice until chilled and diluted. Double strain into a chilled coupe and garnish with a grapefruit zest rose. Serves 1.

Note: To make the raspberry-infused pisco, muddle 1.5 cups (200 g) raspberries into 1 bottle (750mL) pisco. Let sit for 4 hours, then strain out with cheesecloth.

Grapefruit and Rose Sherbet

• 150 g grapefruit zest, no pith
• 454 g sugar
• 227 g grapefruit juice
• 10 g rose petals

Combine the ingredients in a vac-seal bag or in a sealable container. Let sit for 24 hours or until sugar is fully dissolved. Strain out and keep in fridge.