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To make the raspberry syrup:
Combine 1 cup of water, 1 cup of sugar and 1/2 a cup of raspberries in a pot. Simmer for 15 minutes on low-medium heat until sugar is dissolved. Crush raspberries and let simmer for 1 minute. Remove from heat, strain and let cool before use.
Add all ingredients except soda to shaking tin. Quickly shake until ingredients are incorporated. Strain over fresh ice into a tall glass. Top with soda water or for an extra citrus punch, use San Pellegrino Lemon soda. Garnish with a few fresh raspberries.