Mix the gin and Angostura Bitters in a measuring jug and add the ice cubes.
Stir well and leave to stand for 5 minutes. Strain into a chilled cocktail glass.
Hold the glass at a slight angle and pour the port in a slow steady stream down the side of the glass.
Allow it to settle at the bottom for a few seconds.
Make the garnish. Pick a few leaves from a rosemary sprig and push them into the top of a raspberry so they look like leaves.
Thread the berry onto a cocktail stick and balance on top of the glass, to serve.
- Calories 140.0kCal