Christine Wiseman is the Beverage Director of Bar Lab, which includes Broken Shaker, Hoja, Margot Natural Wine Bar, MaryGold's, and Higher Ground. She started as a chef, made the move to behind the bar, and has since received worldwide recognition and accolades leading teams at acclaimed bars and restaurants around the country. For this episode, we requested a fun and delicious NYE-style gin cocktail… and she delivered! When she’s not behind the bar, Christine also uses her talent by helping to raise funds for a number of causes, most recently for Another Round Another Rally, a nonprofit financial and educational resource for the hospitality industry that issues emergency aid to hospitality workers facing unanticipated hardships. Enjoy this episode as we go Beyond the Drink… with Christine Wiseman. (cocktail recipe below)Time to SparkleMakes 1 cocktail 1 oz gin, such as Fords Gin.25 oz fresh lemon juice.5 oz raspberry simple syrup (recipe below)10 drops jasmine water, such as FeeEdible glitter, a pinch (any color you want!)Sparkling wine, to topLemon zest, to garnish Combine gin, lemon juice, raspberry syrup, jasmine water, and glitter (if using) in a shaker with ice and shake. Strain into a coupe or champagne glass and top with sparkling wine and a grate of lemon zest. For the raspberry simple syrup:To make the raspberry simple syrup, combine 1 cup of raspberries, 1 cup of sugar and 1 cup of water into a saucepan over medium-high heat. Stir every now and then until boiling and sugar is dissolved. Once sugar is dissolved, reduce heat and let simmer until the raspberries are broken down, around 10 minutes. Smash raspberries to get all the juices out. Let cool and then strain.This episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter