Place 8 bar spoons of raspberry puree, 2 rosemary sprigs into a shaker and muddle
Pour 1 oz of lemon juice, 0.35 oz of vanilla syrup and 2 oz of Becherovka into the shaker
Fill the shaker with ice cubes and shake
Finely strain into a chilled champagne saucer
Garnish with a rosemary sprig