Ginger, lemon and honey simple syrup: Put the honey, water and lemon into a small pot and stir over a gentle heat until the honey has melted, simmer gently for five minutes. Grate fresh ginger and then squeeze its juices into the honey mixture. Leave to cool fully. Strain liquid. (Will last refrigerated for up to 1 week.)
For the cocktail: Add vodka, 30ml of the honey syrup, and the kefir to an ice-filled cocktail shaker and shake well. Pour into a coupe glass. Clean out cocktail shaker, fill with ice again and add another 30ml ginger, lemon and honey syrup, grenadine and Chambord and shake well. Pour into the centre of the kefir mixture. Garnish with crushed and whole freeze-dried raspberries.
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