Place 4 raspberries into a collins glass and muddle
Fill the glass to the top with crushed ice
Pour in 0.75 oz of lemon juice, 0.5 oz of sugar syrup, 0.35 oz of Pedro Ximenez sherry and 1.5 oz of gin
Add 2 dashes of balsamic vinegar and stir gently
Top up with crushed ice
Garnish with a teaspoon and a raspberry, sprinkled with caster sugar